Soups
Recipe Type: Soups
-
Hale Groves Chilled Creamy Mango Soup
Recipe Type: SoupsContinue ReadingCool, creamy and refreshing, this soup is just the thing for a hot day. Serve it at a summer brunch, shower or tea party. For an elegant presentation, garnish it with fresh sliced strawberries or blueberries. Ingredients: 2 Hale Groves South Florida Mangos, peeled, seeded, and cubed ¼ c. sugar 1 lemon, zested and juiced 1?½ c. half-and-half Directions: Place all ingredients into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
-
Fish Soup Sarasota Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 2 tablespoons vegetable oil 1 cup sliced celery 1 large onion, sliced (1 cup) 2 cloves garlic, sliced 2 pounds fish bones or heads 1 quart water 10 peppercorns 1 teaspoon dried leaf thyme, crumbled 3/4 teaspoon salt 1/2 teaspoon fennel seeds 1 1/2 pounds halibut, cod or haddock, cut in 1-inch chunks 1 1/2 cups Hale Grapefruit Juice 1 cup bottled clam juice PREPARATION Assorted Garnishes: Grated Parmesan cheese, chopped parsley, cooked pasta, garlic croutons, cooked shellfish, chopped tomatoes, sliced black olives In large pot or heavy kettle, heat oil; saute´ celery, onion and garlic until tender. Add…
-
Five Fruit Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 2 cups Florida grapefruit juice 1 cup Florida orange juice 1 cup buttermilk 1 ripe banana cut in chunks 1 cup sliced, fresh strawberries 1 cup sliced cantaloupe pieces 2 teaspoons sugar ½ teaspoon ground cardamom Strawberries and fresh mint for garnish PREPARATION Combine all ingredients, in several batches, in a container of electric blender or food processor; cover; blend until smooth. Chill at least 1 hour. Garnish with strawberry slices and fresh mint, if desired. YIELD: 4 servings (about 6 cups).
-
Orange Butternut Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 2 butternut squash, peeled and cut into small pieces (about 8 cups) 2 cups finely chopped onion ½ teaspoon ground ginger 1 cup heavy cream 1 cup fresh Hale orange juice 2 quarts chicken broth 1/3 cup vegetable oil ½ cup dry white wine ¼ cup minced fresh dill (or 1 teaspoon dried) 1 long peel of Hale orange zest (or 1 teaspoon grated) PREPARATION In a large pot cook the onion and the squash in the oil over moderate heat, stirring, until the onion is softened. Add the dill and the ginger, and cook mixture, stirring, for two…
-
Liquid Sunshine Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 1 onion 1 cup of red lentils 1 cup chopped mushrooms (optional) 1 butternut squash (or one can pumpkin puree) 1 cup orange juice Juice of one lemon (optional) 2 teaspoons sugar (optional) Veggie broth (1 ½ cups or so) ½ teaspoon coriander 1 teaspoon cinnamon ¾ teaspoon powdered ginger ½ teaspoon powdered mustard Cayenne to taste Salt to taste PREPARATION Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 degrees for 40 minutes or until soft. Chop…
-
Orange Carrot Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 1 small to medium onion 1 ½ pounds carrots sliced 1/8 thick (4 cups) 1/8 teaspoon salt 2 teaspoons tomato paste ½ cup fresh Hale Navel Orange juice ¼ cup sour cream 3 tablespoons unsalted butter 4 cups water or chicken broth ¼ teaspoon white pepper 1 tablespoon white rice PREPARATION Saute’ onion in butter in a 3 to 4 quart saucepan over medium heat, stirring, until golden. Add carrots, water, broth, tomato paste, rice, salt and pepper and simmer, covered, until carrots are very tender, about 15 minutes. Puree soup in 3 batches in a blender (use caution…
-
Curried Orange Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 1 tablespoon unsalted butter 1 medium, onion, chopped 1 pound carrots, peeled and chopped 1 large garlic clove, peeled and crushed 3 cups chicken broth 1/2 teaspoon ground turmeric 3 whole cloves 1 teaspoon coriander seeds 12 black peppercorns 1/2 teaspoon cumin seeds 1 dried red pepper (the larger the pepper, the hotter the soup) 1/2 teaspoon fennel seeds 1 3-inch cinnamon stick, broken in half 6 allspice berries 2 cardamom pods 4 slices fresh gingerroot, peeled about 1/8 inch thick 2 cups freshly squeezed Hale Groves orange juice mint leaves for garnish orange slices for garnish PREPARATION Melt…
-
Orange and Carrot Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 2 cups Hale orange juice 2 tablespoons butter ¾ cup chopped onions 3 cups chopped carrots 1 quart chicken stock 2 teaspoons tomato paste 2 tablespoons rice Salt and pepper, to taste ½ cup cream or milk Chives PREPARATION In a heavy 3-quart saucepan, melt butter over moderate heat. Stir in onions and cook until they are soft, but not browned. Add carrots, chicken stock, tomato paste and rice and simmer gently, uncovered, for 30 minutes. Whiz the soup, part at a time, in a blender. Season with salt and pepper. Stir in cream or milk and orange juice.…
-
Tomato Orange Gazpacho Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 4 large ripe tomatoes (about 2 pounds) 1 ½ cups fresh Hale orange juice 1 garlic clove, minced 2 tablespoons olive or vegetable oil 2 teaspoons salt 2 tablespoons white wine vinegar 1 ½ teaspoons freshly grated Hale orange rind 1 cup Hale orange segments, cut into small pieces 1 cucumber, peeled, seeded, and chopped 2 green bell peppers, chopped 1/3 cup finely chopped red onion (soak in cold water for 15 minutes and drain) Cayenne and black pepper, to taste Croutons PREPARATION First, blanch the tomatoes in a kettle of boiling water for not more than a minute. …
-
Florida Soup Bowl Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 3 cans (16 ounces each) pears, drained 6 cups Florida orange juice ¾ cup plain yogurt 1 ½ teaspoons ground cardamom 2 Florida grapefruit PREPARATION Puree pears in blender until smooth. Pour puree into a bowl. Stir in orange juice, yogurt and cardamom. Chill. Cut grapefruit in half. Remove sections. Scoop out and discard remaining membrane. Set shells aside. Add grapefruit sections to chilled soup. Serve soup in hollowed-out grapefruit shells, if desired. YIELD: 12 (1 cup) servings.