Trio of Chilled Summertime Soups

Corn & Crab, Tomato & Lobster, English Pea & Bacon




These soups compose a trio of chilled summertime soups, served in martini glasses, that Chef Jeff Raider serves at Valley at the Garrison Restaurant in Garrison, New York.

All three soups yield four appetizer-sized portions each.

 

 

 Chilled Corn Soup with Crab and Scallions

1 teaspoon extra virgin olive oil
½ small Vidalia onion, peeled and roughly chopped
1 clove fresh garlic, peeled and roughly chopped
2¼ cups light chicken stock
1¼ cup fresh corn kernels (about 2 medium-sized ears)
Salt and freshly ground black pepper, to taste
4 pieces jumbo lump crabmeat
1 scallion, thinly sliced

Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic, and sweat until soft, about 3-5 minutes. Do not allow them to color.

Add stock and bring to a boil, then simmer for 3 minutes. Add corn, bring to boil again, then simmer 4-6 minutes, or until corn is
tender. Purée soup in high-speed blender until smooth. Season with salt and pepper to taste. Chill soup in a nonreactive container. When ready to serve, garnish soup with crab and scallions.

 

Tomato Gazpacho with Avocado and Lobster

2 ripe tomatoes, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 red jalapeño pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1 garlic clove, chopped
1 tsp fresh lime juice
1 tablespoon Sherry vinegar
3 tablespoons extra virgin olive oil
½ cup V-8 juice
½ cup cold water
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
1 ripe avocado, diced
1 tablespoon lobster meat, diced

Combine all but the last two of the ingredients in a food processor. Pulse until well blended. Allow mixture to sit overnight in the refrigerator. Pour mixture into a blender and process on high speed until smooth. Remove to a nonreactive container and chill. Garnish with avocado and lobster pieces.


Sweet Pea Soup with Warm Lardons

1 teaspoon extra virgin olive oil
½ small spring onion, peeled and roughly chopped
1 clove fresh garlic, peeled and roughly chopped
2 ¼ cups light chicken stock or water
1 ¼ cups fresh peas, shucked
1 ¼ cups fresh pea leaves, packed tightly
14 leaves fresh mint (no stems)
Salt and freshly ground black pepper
1 tablespoon slab bacon, cut into small lardons

Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic and sweat until soft. Do not allow it to color. Add stock and bring to a boil. Add peas. Simmer until peas are tender. Pour contents into a blender and process on high speed until smooth. Add raw pea leaves and process again until smooth. Season with salt and pepper. Remove soup to a nonreactive container and refrigerate until chilled.

When ready to serve, render the bacon. Garnish soup with lardons and serve.

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