{"id":4330,"date":"2015-04-24T11:09:42","date_gmt":"2015-04-24T15:09:42","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4330"},"modified":"2015-04-27T19:26:32","modified_gmt":"2015-04-27T23:26:32","slug":"vitamix-soups","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/04\/24\/vitamix-soups\/","title":{"rendered":"vitamix soups"},"content":{"rendered":"

Rosy Cucumber Soup
\n<\/strong>Recipe By: Nina Graybill and Maxine Rapoport<\/p>\n

2 large cucumber
\n16 ounces pickled beets, drained, juice reserved
\n1\/2 cup onion
\n2 tablespoons parsley
\n3 cups chicken broth
\n1 teaspoon sugar
\n1\/4 teaspoon pepper
\nsalt and pepper — to taste
\n1\/2 cup sour cream
\ngreen onion tops chopped<\/p>\n

In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.<\/p>\n

Sprinkle with chopped green onion tops or chives before serving.<\/p>\n

*************<\/p>\n

Summer Corn Essence
\n<\/strong>Recipe By: Gretl Collins<\/p>\n

1 small onion
\nknob of butter
\n1 teaspoon flour
\n1\/4 cup white wine
\nfresh thyme
\n1 cup chicken broth
\n4 ear of corn
\nsalt and pepper
\n1\/4 cup half and half<\/p>\n

1 small onion, chopped, sauteed in a Tbs butter (10″ nonstick skillet) –add one tsp flour and mix well with wooden spoon to thicken slightly –add about a generous 1\/4 C white wine and some sprigs of fresh thyme. Boil to reduce a bit, and –add about 1 C chicken broth (I used Minor’s base).<\/p>\n

Cut the kernels off the cob, and add to the mixture just to heat through. IF using uncooked corn, just heat longer to cook the corn a bit.<\/p>\n

Fish out the thyme sprigs, season with salt and pepper, put the whole shebang in the VitaMix, and let it rip at high speed. I tasted it, and added about 1\/4-plus cup of half-and-half to make the texture creamier.<\/p>\n

To serve, I ladled a puddle of the corn cream on the plate, flanked by the buttered asparagus and roasted potatoes. I garnished it with chopped parsley and chives from the garden.<\/p>\n

The flavor of the sweet creamy corn with the grilled salmon (and the sides) was amazing. I debated pushing it through a sieve, but chose not to. It had a bit of texture but not much.<\/p>\n

I might even try this and more highly seasoned, with heavy cream to thicken.<\/p>\n

*************<\/p>\n

Avocado Soup with Lump Crab Meat
\n<\/strong>6 cup Vegetable stock, I use chicken broth
\n4 ripe Avocados
\nJuice of 2 Limes
\n2 tablespoon Greek Yogurt
\n3 dashes Hot Pepper Sauce
\n6 ounce Crab meat, lump
\nOlive Oil, your best finishing oil
\n2 tablespoon Chives, chopped<\/p>\n

1. Put stock, avocados, lime juice, yogurt and pepper sauce into the blender or Vitamix. Blend until smooth and creamy.<\/p>\n

2. Put into 6 pretty serving glasses and top with the crab meat, a drizzle of good olive oil and the chopped chives. A little extra hot sauce is nice and pretty.<\/p>\n

Notes: Shrimp canned be used in addition to or instead of the crab<\/p>\n

*************
\n
\nBroccoli Cucumber Bisque
\n<\/strong>1\/4 cup raw broccoli
\n1 large cucumber
\nsqueeze of lime juice
\nsprinkle of dry mint<\/p>\n

1. Put the broccoli and cucumber into the Vitamix. Sprinkle in a couple of pinches of salt.<\/p>\n

2. Squeeze a little lime juice over each bowl of bisque and top with a little sprinkle of dried mint.<\/p>\n

Notes from Terry: I needed to add about 1\/4 cup of water and it really needs the lime. Best served very cold after several hours of refrigeration.<http:\/\/www.youtube.com\/watch?v=1ACM-xTnRW0><\/p>\n

*************<\/p>\n

Carrot Ginger Soup
\n<\/strong>1 piece fresh ginger (about 3 inches long)
\n1 1\/4 lbs carrots
\n1\/2 cup fresh orange juice
\n5 cup vegetable broth
\n1 yellow onion
\n2 tablespoon extra-virgin olive oil
\npinch of nutmeg (optional) freshly grated
\nSea salt and black pepper<\/p>\n

Cook onion and ginger in olive oil over medium heat in a soup pot. Stir occasionally – cook for about 5 minutes or until onions and ginger have softened.<\/p>\n

Add carrots, orange juice, and vegetable broth. Bring to a boil, then reduce heat to low, cover with lid, and let simmer for about 45 minutes or until carrots are quite soft.<\/p>\n

Transfer soup in batches to a blender and blend until smooth. If you have a hand-held blender, you can blend the whole batch right in the pot.<\/p>\n

Season soup with sea salt, pepper, and nutmeg if you have it on hand.<\/p>\n

The flavors in this delicious ginger carrot soup go together quite nicely with a ripe, room temperature avocado. If you enjoy avocados, try garnishing this soup with a few avocado slices just before serving.<\/p>\n

This soup is full of immune-boosting ingredients; carrots are rich in carotenoids that can be converted to vitamin A, which is needed for optimal immune system strength; fresh orange juice is a decent source of natural vitamin C, good for overall immune system support; and just a little ginger provides a number of health benefits, including protection against cancer.<\/p>\n

Nutmeg is an optional ingredient, but if you have some sitting around in a cupboard, I highly recommend that you add a pinch, as nutmeg goes together brilliantly with the rest of the ingredients in this beautiful, bright orange soup. (Terry’s note: don’t bother unless you have fresh nutmeg, if it’s old it has no flavor) \u00a0Serving Size: 4
\n*************<\/p>\n

Terry’s Taco Tortilla Soup
\n<\/strong>3 cups Chicken broth
\n1 or 2 carrot
\n2 Celery stalk
\n1\/4 cup Tomato
\n1 or more Jalape\u00f1o
\n1 teaspoon Taco seasoning
\n1 treaspoon cumin
\nadd\u00a0a couple of handfuls tortilla chips
\n1\/2 to 3\/4 can drained and rinsed Black beans
\n1 cup frozen Corn, thawed
\nchicken (cooked if you like)<\/p>\n

Pulse to just chop the ingredients
\nThen top with some more of the whole corn and black beans and a dollop of sour cream or asadero cheese.<\/p>\n

Buzz the first 7 ingredients until hot and steamy. Then add the tortilla chips and rest of ingredients and pulse gently until slightly chopped.<\/p>\n

*************<\/p>\n","protected":false},"excerpt":{"rendered":"

Rosy Cucumber Soup Recipe By: Nina Graybill and Maxine Rapoport 2 large cucumber 16 ounces pickled beets, drained, juice reserved 1\/2 cup onion 2 tablespoons parsley 3 cups chicken broth 1 teaspoon sugar 1\/4 teaspoon pepper salt and pepper — … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,470],"tags":[517],"class_list":["post-4330","post","type-post","status-publish","format-standard","hentry","category-soup","category-vitamix-recipes","tag-soup"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4330"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4330\/revisions"}],"predecessor-version":[{"id":4372,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4330\/revisions\/4372"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}