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  • Written by Madelaine Bullwinkel

COLD CHERRY SOUP

Ingredients 6 to 8 servings:

5 cups cool water

1/3 cup sugar

2/3 cup red wine

1/4 teaspoon sea salt

Grated zest of 1 lemon

1 1/2 pounds dark, sweet cherries, pitted

1 cup Greek yogurt (5% fat)

1 tablespoon all purpose flour

Garnish: 1 tablespoon per serving red wine vinegar

 

Combine the water, sugar, red wine, salt and lemon zest in a saucepan.  Bring liquid to a simmer and cook for 5 minutes.

 

Add the cherries, return liquid to the simmer and cook for 5 minutes.

Blend the yogurt with the flour in a small bowl.  Spoon 1 cup of the hot soup into the yogurt and whisk until smooth.  Return the yogurt mixture to the saucepan, reheat and simmer for 5 more minutes.

Off the heat, taste and add more sugar if desired.  Chill thoroughly.

Serving:  Divide the soup and cherries among soup bowls.  Drizzle the vinegar over each serving and swirl with a skewer to create a pattern on the surface.

  • Written by Madelaine Bullwinkel

Creme de Berry

Ingredients:

1 quart milk

4 tablespoons unsalted butter

1/4 cup unbleached flour

1 head cauliflower, small, trimmed flowerlets

Sea salt and freshly ground white pepper, to taste

Garnish: minced fresh chives

Preheat the oven to 300 degrees.  Heat the milk to just below the boil.

Make a roux: melt the butter in an ovenproof saucepan and whisk in the flour, stirring continuously for two minutes.  Off the heat, pour in the hot milk, return to pan to the heat and cook over medium heat as the béchamel thickens. 

Stir in the cauliflower heads and continue heating almost to the simmer.  Cover the pan and place in the preheated oven for 20 minutes.  Remove the saucepan and puree the soup.  Season to taste with salt, pepper.  Garnish each serving with minced chives.

 

 

 

  • Written by Madelaine Bullwinkel

BLUEBERRY SOUP

 

 

Ingredients for 2 servings:

 

 

3/4 cup fresh blueberries

 

1 1/2 tablespoons maple syrup or honey

 

2 tablespoons orange juice

 

Pinch of powdered cinnamon

 

1/4 cup light cream

 

1/2 cup buttermilk, cream or milk

 

 

  • Assemble the beffies, syrup, juice and cinnamon in a saucepan. Bring the mixture to a simmer. Puree the berries with an immersion blender or mash them with a fork. Stir in the cream and buttermilk. Chill thoroughly.

 

 

  • Divide the cold soup between two bowls. Garnish with a spoonful of buttermilk and serve.

 

 

 

Recipe adapted from Cooking for One by Judith Jones.

 

  • Written by Madelaine Bullwinkel

Cream of Chestnut Soup

CREAM OF CHESTNUT S0UP

 

 

 

Ingredients for 8 servings:

 

 

 

4 tablespoons unsalted butter

 

1 large parsnip, peeled and diced

 

2 medium carrots, peeled and diced

 

1 small celeryroot, peeled and diced

 

6 ounces beef stew meat, chili cut (small dice)

 

1 pound can unsweetened chestnut puree

 

2 teaspoons kosher salt

 

1/4 teaspoon freshly ground white peppercorns

 

1/2 cup whipping cream

 

2 large egg yolks

 

 

 

Directions:

 

 

Saute the vegetables in butter over medium low heat for 5 minutes; add the beef and saute 5 minutes more. Stir in 5 cups water, salt and pepper, cook over low heat, with pot partially covered until the vegetables are tender, another 10 minutes.

 

 

Spoon the chestnut puree into a bowl. Add two ladles-full of hot soup and puree until relatively smooth. Pour the chestnut puree into the pot. Cook another 5 minutes.

 

 

Blend the cream and egg yolks together in a bowl. Add a cup of the hot soup. Pour the mixture back into the soup and reheat without boiling. Taste and add more salt and pepper as needed.

 

 

 

 

 

  • Written by Madelaine Bullwinkel

LEEK AND POTATO SOUP WITH BLUE CHEESE


Ingredients for 8 servings:

4 tablespoons unsalted butter

4 cups thinly sliced leeks

1 teaspoon kosher salt

3 cups russet potatoes, peeled and cubed

4 cups water

1/2 cup whipping cream

Sea salt and freshly ground pepper to taste

3 ounces blue cheese

Garnish: minced fresh chives

Directions:

Heat the butter in a saucepan and when it stops foaming, add the leeks. Salt them lightly and cook them slowly for 5 minutes, stirring occasionally, until they soften. Add the potato cubes and contine cooking and stirring antoher 2 minutes. Add the water and bring to a simmer. Partially cover the pan and cook for 20 minutes.

Use an immersion blender to puree the soup. Stir in the cream and season to taste. Thinly slice the cheese and place a piece in the bottom of eight soup bowls. Spoon on the hot soup and garnish with chives. Let each diner stir the cheese into their portion.