36 - Wednesday, September 3, 1986 - North Shore News

COOL, REFRESHING

Soups hit the hot

From Page 35

ceries. Then, instead of a menu
that has to be cooked | will buy in-
teresting things like cold cuts.
Also, | won't be half as mad when
Brian phones to say he’s taking the
rest of the afternoon off to go
golfing. He won't be home for
dinner, Neither will anyone else.
It’s getting pretty bad when you
start setting places for the cats so
you’ll have company for dinner.

CR
budget
beaters

by Barbara
McCreadie
fl

What I'd really like right now is
a bowl of ice-cold soup (prepared
by someone else, of course). Here
are two recipes that you'll enjoy.
Neither takes all that much time
but I’d suggest you make them up
the night before in the cool of the
evening. Either one can make a
full meal if you,serve with crusty
bread and a tray of hearty ap-
petizers. Hearty? Try lots of
devilled eggs and these:

Ham Roll-Ups

Velb. thin-sliced Black Forest ham
Y, Ib, cream cheese
2 tablespoons sour cream
horseradish (use prepared to taste)
half slices of English cucumber
paprika

Cut the ham slices in halves or
thirds. Whip the cheese with the
sour cream and horseradish. Fold
the ham slices into cornucopias.
Spoon a bit of the filling into each
and use the filling to secure the
edge. Scrape the edge of about haif
the cucumber with a fork,
lengthwise to serrate. Slice and
divide the slices in half. Prod a
half slice into each ham, roll and

sprinkle with a bit of paprika,
Easy eh?

Vichyssoise
Note: This recipe doesn’t cali for
leeks. I find that they are too ex-
pensive and the waste involved is
ridiculous. After all, they're just
another kind of onion.

1 medium onion, sliced

2 cups peeled potatoes, cubed

Ya cup butter

3 cups chicken broth (packaged or
tinned)

salt and pepper

1 cup coffee cream

In a heavy saucepan, stir the
sliced onions in butter until trans-
parent. Add the potatoes and
broth and cook gently until
potatoes are tender. Season to
taste. Chill thoroughly.

Before serving, run the mixture
through your blender until finely
pureed. Stir in’ cream. Garnish
with thinly-sliced green onion and
parsley.

Note: If you want to keep the
butter in the mixture, blend before
chilling. 1 chill sco that 1 can
remove any fat that rises to the
surface.

Serves six asa first course.

ae

Heather's Gazpacho

Heather suggests that you chop
all ingredients by hand. Using a
food processor spoils the texture.
She also tells me that she always
doubles the recipe and keeps it ina
jug in her fridge for snacks. The
soup is high vitamin, low calorie.

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1 cup finely chopped peeled
tomato (dip the tomatoes in
boiling water for a few seconds
or rotate On a fork over a gas jet)

Y2 cup each finely chopped green
pepper, celery, cucumber

2 teaspoons snipped parsley

1 teaspoon snipped vhives

ismalt clove garlic, finely minced

Ya teaspoon Worcestershire sauce

2 cups tomato juice

2 tablespoons olive oil

2 tablespoons wine vinegar

1 teaspoon Salt

Y2 teaspoon freshly ground pepper

Combine ingredients in a glass
Or stainless steel bowl. Chill at
least four hours or overnight.
Serve garnished with croutons.

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