Best Chilled Garlic And Spinach Soup Recipes

Chilled Garlic and Spinach Soup image

Provided by Martha Stewart

Time 3h

Yield Makes 6 cups

Number Of Ingredients 9

3 to 4 heads fresh garlic (enough for 3 tablespoons)
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
2 cups low-fat plain yogurt
6 to 10 green garlic stems, trimmed and cut into 1/4-inch slices (1 cup)
1 1/2 cups low-sodium chicken broth
1/2 pound baby spinach (6 packed cups)
1/4 cup fresh basil leaves, plus small leaves for garnish
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

Preheat oven to 400 degrees. Place fresh garlic heads on parchment-lined foil, drizzle with oil, and season with salt. Wrap in foil, and roast until tender, about 40 minutes. Let cool, then squeeze out garlic, discarding skins. Place 1/4 cup yogurt in a bowl, and stir in 2 teaspoons roasted garlic.
Heat oil in a medium saucepan over medium-high heat, and saute green garlic until translucent, about 3 minutes. Add broth, and bring to a boil. Reduce heat, and simmer 5 minutes. Let cool.
Transfer broth mixture to a blender. Add remaining yogurt and half the spinach, and puree. Add remaining spinach, the basil, and 2 tablespoons roasted garlic (reserve remainder for another use), and puree. Add lemon juice, and season with salt. Refrigerate at least 2 hours and up to 1 day. Before serving, top with a little roasted-garlic yogurt and basil.

Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto image

Provided by Food Network

Number Of Ingredients 15

2 legs lamb, boned
3/4 cup plus 3 tablespoons olive oil, divided
4 garlic cloves, chopped and divided
1 teaspoon each curry powder, dried fine herbs, dried rosemary
1/4 cup pastis or pernod
1 loaf fresh baked bread
1 tomato, cubed
4 cups baby spinach
3 tablespoons Stilton cheese
1/8 cup balsamic vinegar
1/2 cantaloupe
1/2 cup apple juice
1/2 cup each mango, orange, peach
4 basil leaves
3 thin slices prosciutto

Steps:

Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.