These two recipes are "summer soups" that are served chilled. They both use fresh main ingredients and are short and easy to prepare. Enjoy them both…..
(from Picnics In The Park)
2 large ripe avocados, peeled, pitted and mashed with a fork
2 cups chicken broth
2 cups heavy cream
1 cup dry white wine
4 tsp fresh lemon juice
Salt and white pepper
2 Tbles chopped chives
1 Tbles chopped fresh dill
Combine all ingredients except chives and dill in a saucepan. Heat alowly until well blended and simmer 3 minutes. Chill in refrigerator. Sprinkle hives and dill in cups just before serving.
ICED BROCCOLI SOUP
(from Sunset Menu Cook Book)
"Except for the garnishing, the soup can be completed the day before."
1 ½ lbs broccoli, washed and trimmed
2 egg yolks
1 cup half-and-half (light cream)
Salt to taste
Thin slices of lemon
½ cup heavy cream, whipped and salted to taste
Cook broccoli until tend in the broth; cool in broth. Whirl smooth in a blender; add cooking liquid as needed (or rub broccoli through a fine wire strainer). Beat egg yolks with half-and-half; combine with broccoli and all remaining hot broth. Salt to taste.
Cover and chill until serving time. Pour soup into chilled bowls and garnish each dish with a lemon slice topped with a puff of salted whipped cream. Makes 6 servings.