SAVORY COLD MANGO SOUP, SWEET RED PAPER SOUP ALA GASLIGHT INN, WINTER SOUP OF DRIED FRUITS WITH PEARL TAPIOCA

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Savory

Cold Mango Soup

4 to 6 ripe mangoes,

peeled, pitted and chopped, or 4 cups frozen mango, thawed

1 cup milk

1 cup plain yogurt

1 cup unsweetened

coconut milk

1 tablespoon ancho or

other mild chili powder, or to taste

1/4 teaspoon cayenne,

or to taste

1/4 cup chopped fresh

mint leaves, plus a few sprigs, for garnish

1. Puree mango in food processor or

blender, adding enough milk to let the machine easily do its work. (Work in

batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili

powder and cayenne, and process until smooth. Taste and adjust seasoning.

2. Transfer soup to bowl and

refrigerate 1 hour. Ladle into bowls, garnish and serve. Yield: 4 servings

Variation: Sweet Cold Mango Soup:

Omit chili powder and cayenne (though a suspicion of chili powder remains a

nice touch).

Add

3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.

Sweet

Red Pepper Soup ALA GASLIGHT INN, Gettysburg,

Pa

This was presented as part of a class on

catering at the Montgomery

College. It was so good,

I incorporated it into my own cooking classes here at the Gaslight Inn. On rare

occasion, red peppers (or you can use yellow never green) are on sale. I buy a

case, make the base and freeze for future use.

4 large red bell peppers, seeded and ribs

removed, chopped

1/2 Cup chopped onion

1/4 Cup peeled, chopped apple

1/4 Cup peeled, chopped carrot

1Tbsp. vegetable oil

Sautee, stirring frequently, for 5 to 7

mmutes, until the onions are

translucent but not browned. Then add:

4 cups chicken stock or vegetable stock

Bring to boil over high heat. Reduce heat

and simmer, partially covered for

25 min.

Puree soup in a blender or food processor

fitted with the steel blade. Add

red food coloring if desired. Return soup

to the saucepan.

Serving suggestions:

Waist Watcher:

Serve hot or chilled, as is, for a really

low calorie, low fat luncheon dish.

Luxury Starter for special Dinners

Add heavy cream (l cup up to 3 cups,

depending on richness desired) and

serve warm or chilled. Float a spoon of

sour cream or yogurt in the center

and

sprinkle with chopped parsley or cilantro leaves.

Winter

Soup of Dried Fruits with Pearl Tapioca

Vegetarian Cooking for everyone, Deborah

Madison

1/4

cup large tapioca

pearls

1

cup dried apricots

1

cup dried pitted

prunes or Mission figs

1

cup dried pears

1/2

cup golden raisins

1/2

cup died cherries

2 3 inch

cinnamon sticks

4

slices ginger

1

quart water or pear juice

plus extra as needed

Sour cream or drained yogurt -- optional

SERVES 4 TO 6

A friend of Norwegian origin served this

soup, then shared her recipe with me.

The large tapioca pearls are invisible but

give it a silky quality. A great winter dish to have on hand, it keeps

for weeks refrigerated.

Give the pearls a head start with an

overnight soak before cooking.

Cover the tapioca with water and set aside

to soak overnight. Drain, then put it in a soup pot with the remaining

ingredients except the sour cream. Bring to a boil.

Lower the heat and cook slowly, partially covered,

until the tapioca pearls are clear, about 2 hours. (Some people like to

see a little eye in the center, which gives them their other name,

tapioca fish eyes.)

Gently give a stir every so often so that

nothing sticks to the bottom.

If the soup becomes too thick, add water

or juice as needed.

Serve warm or chilled, for breakfast or

dessert, plain or with a spoonful of sour cream or drained yogurt.

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