Wodnouday, July 2, 1097 = North Shore Nows ~ 27

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NEWS photo Cindy Gendmen

KEEP. your cool in the kitchen by serving chilled soups as a starter to summer dinner. In addition to making
, good Use of the fresh frults ana vegetables avaliable In July and August, the soup can be stored in the refrig- |

x erator until needed.

Chilled soups perfec

or summertime eats

‘SUMMERTIME and
the cookin’ is easy,

“Chilled soups, influenced
“from the Mediterranean . ~.:
__ gion, Europe and the great
cuisine of Inllia are casy to.
make and the average serving,
"-contains about 200 calories,

- You can make them ahead, °.: ©
; » and keep them in the refriger- Y
a ator until serving,

_ ‘Strawberry. Cream Soup

300 g strawberries, washed.

and hulled

‘100. mL ‘strawberry syrup :

(from your supermarket
300 mL water y

200° mL whipping. cream ’

- (33%).

‘100 mL milk’

- 100 mL 7% sour cream

;- 400 mL “not from concen-

; yal ian Bet ‘honey >

Rada sped ea

-10 berry slices for
: * Process - all ingredient
(except: the: “garnishes) until
smooth. Strain into serving
bowls. Cover and refrigerate 3-
- 4hours. >

Serve from the refi erator

_ decorate, with a-dollop of
‘ cream and strawberry
- slices,

" (33%)

800 mL chicken stock

15 mL lime juice

salt to taste

10min medium curry pow-

watercress sprigs igs for garnish

Cut: the cauliflower into _
~ Cover and chill, Check for fla-
vors. Ladle into chilled bowls

flowerets. Peel snd :cut pote.

y - toes “Place the vegetables: and

‘Ell
1 Pohumandy

. custy. powder into, a saucepan
and simmer in the stock until -
just cooked, Remove 7-8 flow-

crets for garnish. Cool,
Place into a processor and
rocess until smooth. In- the
ast seconds add the cream and
the lime juice. Check for flavor.
Serve in chilled’ soup bowls,
garnish with cauliflower. flow-

crets and sprigs of watercress,

‘Chilled rainbow soup
150 150 gp pecled zucchini, medi-

180 gre bell pepper, me
.100 g kohlrabi or turnip, *

medium dice
100 &: young carrots, medi-

1 ow lc crushed
1_L clear beef. stock (or
canned consomme)

5 ml, fresh chopped basil

leaves
5 mL fresh chopped rose- .
~ mary leaves

Een white Percy fox ate

Orie garlic and the
chopped herbs in a saucepot,
add the consomme. Simmer
gently for 10 minutes, Add
water to compensate for the
evaporation.

Add the carrots and kohlra-
bi or turnip. Simmer 5 min-
utes. Remove from heat and
add the rest of the vegetables.

of
is your hilcken we

and garnish with chopyed pars-
ey.

Peach soup

600 g peacha halves

600 mL water ;

100° mL sweet white wine
(like muscatel)

200 mL whipping cream:

(33%)

» 60 mL liquid honey

6-7 whole cloves ©
a little salt to taste
mint leaves for garnish

Boil 100 mL of the water, ,

add the cloves. Simmer a few
minutes.In the remaining 500
mL of boiling water, blanch the
peaches. Remove the skin.
Cool.

With a melon baller scoop
out 10-15 small peach balls, Set
aside for garnish, Return peach
halves into the water, and strain
in the 100 mL water with the
cloves. Discard the cloves,

Simmer the peaches for 5-7
minutes. Cool. Add the honey
and the cream. Process in a
food processor until smooth.
Check for saltiness. It will need
a very little salt maybe a pinch
or so,

Chill. Serve. in chilled
bowls, garnish with peach balls
and sprigs of mint.

Recipes can be a source of
ideas for good cooks. These
chilled soups are a good exam ;
ple. Once-you have the pr
tions tested in your
experiment with other. fesh
fruits and vegetables available
during the summer months
(eg. gooseberries, raspberries,
carrots and ginger, apricots,
and even plums).

When using canned poultry

or meat stocks little additional -

salt is needed, usually these

canned ‘items are quite salty. “.

the

Enjoy.
Summertime. esi

and-
livin’ is s easy. ;

i

ted

Sed

Peéple With Great Taste

Know Where To Shop

ny
\

Manufacturers of Danish Salami, Rolle Polse; Patd, Medister, ete.
FRESH MEAT + DELICATESSEN ° IMPORTED CHEESE"

Candies - Makroner - Tarteletter ~ Danish Delicacy, etc, tx
Vane

Canned Fish imported from Denmark - Candies ~ Remoulade - Fried Onions’

WELKIY

iy STORE
G SERLIAGS

t THIS WEEK:

CARROT CAKE
’ 2 loaves for *.

reg. ‘ge each

Westlynn Bakery.

SUPER CAPACITY |

7 CYCLES © :

SELECTABL2 SPIN SPEED

QUIET CARE SOUND REDUCTION
2 YEARS PARTS & LABOUR

Ly SINAN 9, MAY SEN se 10

Y. FRANKS APPLIANCES ©

503 .

J5TH STREET, WEST VANCOUVER: '

« 926.0124.)