The first chilled soup I ever tasted. I am a convert.
15 oz. Frozen strawberries, thawed with juice
15 oz. Sour cream
1 Tbsp. Vanilla
one half-cup powdered sugar
2 Tbsp. Grenadine syrup
2 oz. (4 Tbsp.) Half and half
Mix strawberries and sour cream. Beat slowly until well mixed. Add grenadine, vanilla and sugar while mixing until smooth. Add half and half last, mixing only until well blended. Chill and serve. Shake or stir well before serving.
Serves 6.
This homemade style Vichyssoise can be used as a base for any cream style soup by the addition of about half a cup of your cooked and pureed chosen featured ingredient. Here are a few: Roasted garlic-seasoned with thyme or sage, pureed roasted red pepper, roasted or sun dried tomatoes (add fresh basil), carrots, artichokes, artichokes and oysters, shrimp, zucchini, spinach (flavor with Pernod, Ouzo or Sambucca), chives, you get the idea.
Not afraid of conroversy let me say that any cold soup can be served hot and visa versa. Let's not get picky about personal taste.
Simmer potatoes and onions in broth. Puree the soup in a blender. Stir in cream-season to taste. Chill and serve in cold soup cups and garnish with minced chives or green onion tops.
Serves 6
Some add a fried oyster to each bowl. If you like dip your oyster in beaten egg, then in flour, then fry. It's that simple. I don't do it.
One quart oysters and their juices (the juices are also known as "liquor"
1/2 lb. butter
4 cloves of garlic, minced
1 Cup Green Onions minced.
1 Gallon Half and Half. (Or half cream and half milk.
Salt, pepper, dashes of Worcestershire Sauce and Tabasco to taste.
Sprinkle of nutmeg (optional) for each serving.
Divide the oysters in half. Puree half of them in a blender and set aside.
Cook green onions and garlic for one minute in the butter on medium low heat. Pour your onions, garlic and butter into a large stock pot.
Add the remaining oysters and their juices to the pot and all your gallon of half and half. (Cut any very large oysters in half..) Add the pureed oysters, seasonings and cream and bring just to a boil over medium-low heat. Stir now and again to make sure the soup doesn’t seize to the bottom . (If you use a heavy pot it probably won’t stick-just stir to reassure yourself-and I, gentle reader, require some reassurance because this stuff is expensive, luxurious, glorious even, and must not be spoiled. Immediately reduce the heat to a bare simmer. Taste for seasoning. Just a whiff of nutmeg sprinkled on each bowl is virtuous. AMEN.
