Now that summer is here in my part of the world, the swimming pool is in full swing. I know that it is probably not summer hot in May where you live, but here is it about 85-86 degrees every day. The 90s will be here next month. This time of year, I like to invite friends over for swimming and either lunch or a BBQ supper. Lunch is a good idea because it can be served easily poolside and most of the food preparation can be done in advance. Seasonal soups are always a big hit with my friends. I usually like to prepare a sandwich or a salad that complements the soup. Here are some of my ideas for lunch that you can make for your family or for guests.
- 2 tablespoons butter
- 2 leeks, white and light green sections, chopped
- 3 celery stalks, cut into 1/2-inch dice
- 3 carrots, diced
- 1 red or orange bell pepper, stemmed, seeded and cut into 1/2-inch dice
- 2 large potatoes, peeled and diced
- 6 cups fresh corn kernels, divided
- 1 sprig fresh thyme
- 1 teaspoon chili powder
- 1 cup half-and-half
- 4 cups vegetable stock
- Kosher salt and black pepper to taste
- Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Heat the butter in a Dutch oven or large soup pot. Add the leeks, celery, carrots, bell pepper and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the vegetable broth, chili powder and the thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Remove the pot from the heat and puree the contents with an immersion blender. Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
Serve in individual soup bowls with any or all of the garnishes.
Eggplant Parmesan Sandwiches
For each sandwich
- One 3-4 inch square of Eggplant Parmesan
- Recipe for Eggplant Parmesan: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/
- One slice mozzarella cheese, cut to fit the sandwich
- 1 ciabatta roll, sliced in half
Heat the oven to 350 F.
Place the eggplant on the bottom half of a ciabatta roll. Top with a slice of mozzarella cheese and the roll top.
Wrap the sandwich in foil and place on a baking tray. Bake the sandwich for 15 minutes or until hot and the cheese has melted.
Cut the sandwich in two and serve with Tuscan peppers and olives.
Fresh Tomato Basil Soup
- 4 cups low sodium chicken or vegetable broth
- 1 cup chopped sweet onion
- 3/4 cup chopped celery
- 3 tablespoons thinly sliced fresh basil
- 6 oz can tomato paste
- 2 pounds plum tomatoes, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream or half & half
- Thinly sliced fresh basil for garnish
Combine the first 6 ingredients in a large saucepan; bring to a boil. Reduce the heat and simmer 30 minutes.
Remove the pot from the heat and puree the soup with an immersion blender. Stir in salt and pepper and the cream. Return the pot to low heat and warm the soup. Do not boil.
Serve in individual soup bowls with basil for a garnish.
- 1 refrigerated or frozen deep dish pie crust, at room temperature
- 1 large shallot, minced
- 3 tablespoons butter
- 1 ½ cups fresh shrimp, peeled, deveined and diced
- 1 teaspoon Old Bay (seafood) seasoning
- ½ cup jarred roasted red peppers, diced
- 2 tablespoons dry vermouth or white wine
- 3 eggs
- 1 cup heavy (whipping) cream
- 1 tablespoon tomato paste
- 1 1⁄2 cups grated cheddar cheese or your favorite cheese
- Hot sauce, a few dashes
Preheat the oven to 375 degrees F.
Fit the pastry into a 9 inch pie pan coated with cooking spray and flute the edges. Place the pan on a baking sheet.
Cook the shallots in the butter for 1-2 minutes over moderate heat until tender, but not browned.
Add the shrimp and stir gently for 1 minute. Sprinkle on the seafood seasoning.
Add the wine, raise the heat and boil for a minute. Allow to cool slightly. Stir in the roasted red peppers.
Beat the eggs in a mixing bowl with the cream, tomato paste and hot sauce. Gradually fold in the cooled shrimp mixture.
Spread 1 cup of the cheese on the bottom of the pie crust.
Pour the shrimp mixture into the pastry shell and sprinkle the remaining cheese over the top.
Bake in the upper third of the oven for 30 to 35 minutes or until the pie has puffed and browned on the top.
Cool for 15 minutes before cutting.