Sorry for taking so long to post this weeks soups! The summer like weather this weekend made me feel like I was on vacation! BBQ at Grand Isle State Park, swimming in the lake, roasted marshmallows, ah….
The weather looks to be warm on Thursday. In order to keep you cool & fed this weeks soups will be “summer” soups.
Gazpacho…a special request…lots of veggies, chopped by hand, tossed in a sherry vinegar marinade and chilled in a fresh-flavored tomato broth. Ingredients: best quality canned tomatoes, red bell peppers, cucumbers, vidalia onion, garlic, kosher slat, sherry vinegar, tomato juice, hot pepper sauce, ice cubes, black pepper & olive oil. Garnished w. chopped tomatoes, chopped cukes, cilantro & chopped red pepper. ADD GRILLED SHRIMP for 2. Vegetarian, Vegan (minus the grilled shrimp!) & Gluten Free. 13. per quart, 15. w. shrimp. Served w. crusty bread
Cauliflower Vichyssoise…this maybe eaten chilled as “vichyssoise” or hot as “cream of cauliflower”…Ingredients: butter, leeks, thyme, bay leaves, kosher salt, black pepper, ground nutmeg, cauliflower, veggie stock, itty bit of heavy cream, whole milk, chopped parsley & chopped scallions & chopped chives. Garnished w. garlic dill croutons. 13. per quart served w. bread
Sweet Treat: Chocolate Texas Sheet Cake (contains pecans) 2. per slice
Beets Cooking 