Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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2017
 
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 | Current Recipe
 
 
2016
 
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CHEF'S CORNER

 
Chilled Soups
By: Deirdre Cooper

 

 

It seems odd to write about soups in the summer until the word "chilled" comes before "soups". Just the way there is nothing like a hot bowl of soup in the winter to comfort and nourish, there is nothing like a bowl of chilled soup in summer to refresh and lighten a sultry day. There is no shortage of wonderful fresh vegetables and fruits to combine into interesting concoctions which can be kept in the refrigerator at the ready. You can then come home from a day filled with activities and know that your dinner is practically ready.
 
Chilled soup makes a great appetizer while waiting for the barbecue to heat up or it can be the meal itself accompanied by light fare such as a cheese and fruit plate, cold chicken or a salad. You can creatively garnish your soup with fruits, vegetables, scallions, fresh parsley, fresh basil, chives, croutons or a dollop of sour cream and they become suddenly festive and company-ready.
 
 


 
 
Gazpacho
 
This is one of the most refreshing soups, full of vitamins. Using basic ingredients all mixed in your blender or food processor, it is easy and delicious.
 
1 clove garlic
1 medium onion, rough chop
1 cucumber, seeded, rough chop
3 gorgeous large ripe tomatoes cut into chunks
2 raw eggs
1/4 cup vinegar (you can use either plain or red wine vinegar)
1/4 cup olive oil
1 1/2 cups V8 juice
Salt and pepper to taste
 
In bowl of blender or food processor, add your liquids and eggs first. Then add your remaining ingredients and blend to a chunky consistency, just a few seconds. Refrigerate until ready to use, serve cold. Add garnishes just before serving.
 

 
Cold Cucumber Soup
 
If you have never tried this soup, you are in for a treat and a new favorite.
 
2 TBSP butter
1/4 cup chopped onion
3 cups peeled, seeded and diced cucumber (about 2)
1/2 cup raw potato cut in cubes
2 cups chicken broth
1 cup (approx) sour cream or half and half
Salt and pepper to taste
 
In a saucepan melt the butter and cook the onion until it is translucent. Add all remaining ingredients except the cream and simmer until all are soft and potatoes are tender. Let cool and blend in blender or processor until smooth. Add the cream, seasonings and chill until ready to serve.
 
Curried Zucchini Soup
 
This unusual combination is a surprise hit.
 
4 TBSP unsalted butter
3 onions, coarsely chopped
4 TBSP curry powder (for a stronger curry flavor make it 5 TBSP)
5 cups chicken stock or broth
2 potatoes, peeled and cubed (any variety)
6 zucchini
1 1/2 cups heavy cream, light cream or half and half
Salt and pepper to taste
 
Melt 4 TBSP of the butter in a soup pot and add the onions and curry powder, cooking until the onions are wilted. Add the stock and potatoes and simmer until potatoes are soft, season with salt and pepper.
 
Slice 5 of the zucchini and add them to the pot, simmer for 10 minutes.
Puree the soup in a processor or blender until smooth and add the cream. Julienne the reserved zucchini and sauté in the remaining butter in a small skillet until just wilted. Add this to the soup, garnish with chives and serve. This soup can actually be served hot or cold.
 
Cream of Tomato Soup
 
This is truly an old fashioned soup, deliciously fresh tasting which can be served hot or cold.
 
1/2 stick unsalted butter
2 medium onions, sliced
1 carrot, peeled and chopped
3 cloves garlic, coarsely chopped
6 large tomatoes, any kind
8 large basil leaves, slivered
Pinch of sugar
Salt and pepper to taste
4 cups chicken stock
2 cups heavy cream, light cream or half and half
 
Melt the butter in a large soup pot and add the onions, carrot and garlic. Cook over medium heat until the vegetables have wilted approx 10 minutes. Add tomatoes, basil, sugar, salt and pepper. Cook for 5 minutes and add the stock. Slowly bring to a simmer, reduce heat and simmer for 50 minutes. Puree the soup in batches, return to the pot and add the cream. Adjust seasonings, chill or serve hot.
 
 
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
 | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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