Best Chilled Green Soup Recipes
CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO
This is a soup that I serve for special occasions (like Easter), and catering events (like weddings). It's relatively simple to make, and creates a wonderful presentation, when served in a martini glass. Although this soup is cooked and then cooled, you can skip the cooking and make the soup entirely in the blender. In...
Provided by Andy Anderson !
Categories Vegetable Soup
Time 30m
Number Of Ingredients 13
Steps:
- 1. Gather your ingredients.
- 2. Place the stock in a saucepan and bring up to a lite simmer.
- 3. Chef's Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
- 4. Place the butter (or olive oil) in a large pot over medium heat.
- 5. Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
- 6. Chef's Note: Do not let them brown or burn.
- 7. Add two cups of the chicken stock, and bring the mixture to a boil.
- 8. Add the peas, and then immediately reduce the pot to a lite simmer.
- 9. Allow the pot to lightly simmer for about 5 minutes.
- 10. Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
- 11. Purée the soup in a blender, and then season with the salt and pepper, to taste.
- 12. Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
- 13. Use a fine mesh strainer to strain the soup.
- 14. Cover and place in the refrigerator overnight.
- 15. Serve cool, with a dollop of crème fraîche. Enjoy.
- 16. Keep the faith, and keep cooking
CHILLED GREEN SOUP WITH FETA
Serve this chilled green soup as part of a summer menu. No cooking is required - simply whizz up the ingredients to make a refreshing, nutrient-packed meal
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.
- Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.
- Pour into four bowls and top with the feta, marinating liquid and seeds.
Nutrition Facts : Calories 394 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
CHILLED GREEN SOUP
My sister and I put this refreshing soup together today as we were trying to use up some vegetables. It is so creamy and clean, pleasantly spicy from the radishes and the cabbage. The pepper is optional because it is already quite spicy as it is. This is very healthy, yet so yummy; feel free to add in cucumber, zucchini, or whatever you please! (Cooking time is optional chill time.)
Provided by Everlasting_Grey
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in your food processor.
- Process until smooth.
- Serve with a spoonful of sour cream or plain yogurt on each bowl, or chill for later.
- (If all your ingredients are cold, there is no need to chill.).
Nutrition Facts : Calories 211.1, Fat 17.8, SaturatedFat 2.6, Sodium 318.9, Carbohydrate 14.4, Fiber 9.7, Sugar 3.3, Protein 3.1
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