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MICROWAVE

Quick-Fix Soups Make Easy Meals

June 28, 1990|JEAN ANDERSON and ELAINE HANNA | Anderson and Hanna are nutritionists and cookbook authors specializing in microwave cookery. and

Nothing takes the sizzle out of summer faster than a frosty bowl of soup. Especially if it's a soup that doesn't take all day to make or overheat the kitchen or the cook.

Summer soups can be microwaved in minutes, stored in the refrigerator, then served whenever temperatures soar. Add a crisp salad, a whole-grain bread and you have a cooling summer supper.

CHILLED ZUCCHINI-YOGURT SOUP

3 tablespoons butter or margarine

2 tablespoons grated onion

3 tablespoons flour

2 cups chicken broth

2 cups milk

3 cups pureed cooked zucchini or yellow squash

1 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons freshly snipped dill

1 cup plain yogurt

Melt butter with onion in microwave-safe 3-quart casserole covered with wax paper by microwaving on HIGH (100% power), 45 to 55 seconds. Blend in flour and microwave, uncovered, on HIGH (100% power) 30 seconds or until foamy.

Slowly stir in chicken broth and microwave, uncovered, on HIGH (100% power) 3 to 4 minutes, whisking briskly at half time, until mixture boils and thickens. Whisk briskly again.

Stir in milk, zucchini puree, salt and pepper and microwave, uncovered, on HIGH (100% power) 4 1/2 to 5 minutes, stirring at half time, until mixture steams but does not boil.

Stir in 2 tablespoons dill. Cover with foil and let stand 3 to 4 minutes to mellow flavors. Cover and chill well. Mix in yogurt and serve sprinkled with remaining 1 tablespoon dill. Makes 6 servings.

SENEGALESE SOUP

1/4 cup butter or margarine

4 shallots, peeled and minced

1 medium tart green apple, peeled, cored and minced

1 1/2 teaspoons curry powder

1/8 teaspoon chili powder

1/4 cup flour

3 cups chicken broth

3/4 cup whipping cream

1 cup very finely minced cooked chicken or turkey breast

1/4 teaspoon salt

Dash white pepper

3 egg yolks, lightly beaten

1 tablespoon minced parsley or chives

Ground hot red pepper

Melt butter in 3-quart microwave-safe casserole covered with wax paper by microwaving on HIGH (100% power) 55 to 65 seconds.

Mix in shallots, apple, curry and chili powders. Cover with wax paper and microwave on HIGH (100% power) 3 1/2 to 4 minutes until shallots are glassy. Blend in flour and microwave, uncovered, on HIGH (100% power) 30 seconds or until foamy.

Stir in chicken broth, little at time, and microwave, uncovered, on HIGH (100% power) 7 to 9 minutes, whisking briskly every 3 minutes, until mixture boils and thickens. Stir in whipping cream and chicken. Cover with lid and microwave on MEDIUM (50% power) 5 to 6 minutes. Let casserole stand, still covered, 10 minutes to mellow flavors. Put through fine sieve, extracting all liquid.

Return liquid to casserole and season to taste with salt and pepper. Cover with wax paper and microwave on HIGH (100% power) 2 to 3 minutes or until simmering.

Mix 1/2 cup hot soup into yolks and stir back into casserole. Cover and microwave on MEDIUM-LOW (30% power) 6 to 7 minutes, whisking every 3 minutes and paying special attention to edges, until no raw egg taste remains (do not boil or soup may curdle).

Chill well. Serve sprinkled with parsley and ground hot red pepper. Makes 4 servings.

Note: In ovens of fewer than 600 watts, increase cooking times about 15%.

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