Spring or summer soups? or any light spring recipes?!!?

I have 3 little girls and they are starting to get bored with the typical family meals I prepare (my middle child is really picky too lol).





does anyone have any good spring/summer soup recipes? or something fun and light we could make for lunch and dinner?





thanks in advance!!Spring or summer soups? or any light spring recipes?!!?
I'm not sure if you're a vegetarian or not, so I'll list different options. I will not cut and paste recipes from websites like Allison G did though in a vain attempt to get 10 points...lol!


Cucumber and Watercress soup with Cumin Scented Sour Cream (served chilled):


4 Cucs (peeled and deseeded)


2 bunches watercress greens cut into julienne strips


1/4 c white wine (dont worry the alcohol will evaporate out before kids ever taste)


1/4 c minced garlic


1/2 c minced shallot or sweet onion


3 sticks celery (diced small)


1 bunch curly minced parsley


6 c veg or chx stock (low sodium)


1/2 c heavy cream


2 TBSP unsalted butter


1/2 c Cold roux (equal amounts of [1/4 c]veg oil and [1/4 c.] flour)


cumin to taste


sour cream (as garnish)


1. In a medium high heat heavy bottomed pot, sautee onion(diced), celery, garlic, and watercress until onion is translucent.


2. Deglaze with wine, stirring until wine is almost evaporated.


3. Add stock and bring to a boil. Reduce to simmer and add minced parsley, and butter.


4. add cold roux and remove from heat, stirring vigorously until soup thickens to spoon coating consistency.


5. Add in cucumber (diced) and heavy cream once cooled. Puree with hand blender or in conventional blender.


6. Combine sour cream and cumin using the folding method. Chill soup and serve cold with dollop of Sour cream on top.





Grilled Nectarines wrapped in Prosciutto w/ Arugula and Pomegranet glaze


4 Nectarines (pitted and cut in thirds lengthwise)


12 thin strips of prosciutto


12 Arugula leaves


1/4 c. Pomnegranet syrup


1. On the Bbq grill (med high for gas grills)cook nectarines for 2 minutes per side, glazing them w/ the Pom syrup at the end. Remove from grill and let cool.


2. Place an arugula leave on each nectarine, and wrap in Prosciutto. Serve at room temp.





Ahi Tuna Ceviche


10 oz. diced Ahi Tuna


10-12 sliced black olives


1 Red Onion (cut as thin as you can get it, in lil wedges)


1 Red Bell Pepper (diced)


1 yellow bell pepper (diced)


Lemon zest


1/4 c. minced garlic


Salt and pepper to taste


1 TBSP light soy sauce


3 oz. Lime juice


1. In stainless steel bowl combine diced tuna, onion, garlic, bell pepper, olives, and lemon zest.


2. Add soy and lime juice and stir softly with a wooden spoon until Tuna is completely coated. Spread flat and cover with plastic wrap. 3.Refrigerate for 20 minutes and serve on toast points or over greens. Add salt and pepper right before service!


Hope these aren't to difficult to understand. And your welcome.Spring or summer soups? or any light spring recipes?!!?
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Try this chicken noodle soup.Delicious
This is really a summer soup, when you use fresh-from-the-garden veggies, it's to die for!





Gazpacho





4 cups tomato juice


1/4 cup minced onion


1 garlic clove, minced


1 bell pepper, minced


1 medium cucumber, minced


2 scallions, minced


1tsp dried tarragon


1tsp dried oregano


1/2 tsp cumin


1/4 fresh parsey


2 or 3 tbs olive oil


2 cups fresh tomatoes diced


salt and pepper to taste.





Combine all ingredients and chill until dinner time
Lot of fun and fruity French versions like Peach puree with cream swirled in. Also consommes with as you like additives.
I found a webpage with a list of spring salads:





Apple-wheat berry salad


鈥?Asparagus-spinach salad


鈥?Balsamic-glazed peaches, arugula and ch茅vre salad


鈥?Barbecued souvlaki salad


鈥?Celeriac salad with beets and apple


鈥?Chickpea, jalape帽o and roasted red pepper salad


鈥?Cucumber salad with smoked salmon


鈥?Cumin chicken salad


鈥?Fennel, orange and spinach salad


鈥?Four-storey fiesta salad


鈥?Green spring salad


鈥?Grilled vegetable-and-orzo salad


鈥?Maple leaf spinach-and-strawberry salad


鈥?Marinated vegetable salad


鈥?New Ni莽oise salad


鈥?Peruvian bean salad


鈥?Sassy shrimp-and-spinach salad


鈥?Shaking beef salad with baby spinach %26amp; mango


鈥?Tangy pepper %26amp; feta salad


鈥?Tarragon tomato salad


鈥?Tunisian glazed chickpea-and-carrot salad


For the recipes, I ncluded the link below (in sources)











Spring soups:





Sweet Pea %26amp; Green Garlic Soup


Sweet peas are essential in this recipe, adapted from my book, ';Fresh from the Farmers' Market'; (Chronicle Books, 1997). If you can only get starchy peas, don't bother.








INGREDIENTS:


1/4 cup extra virgin olive oil, plus more for garnish





3 cups thinly sliced green garlic, white and pale green part only





3 cups shelled English peas (from about 3 pounds unshelled peas)





4 cups chicken or vegetable stock, or more as needed





Salt and freshly ground black pepper





8 slices day-old baguette





1 garlic clove, halved








INSTRUCTIONS:


Heat olive oil in a large pot over moderately low heat. Add the green garlic and saute 10 minutes, then cover and steam, stirring occasionally, until the garlic is soft, about 5 more minutes.





Add peas and 2 1/2 cups broth. Bring to a simmer, adjust heat to maintain a gentle simmer and cook, uncovered, until peas are just tender, 5 to 10 minutes.





In a blender, puree half the soup until smooth. Return the pureed half to the pot and add enough broth to achieve the consistency you like. Season with salt and pepper and reheat gently.





Toast the baguette slices until lightly colored. Rub one side with the cut side of the garlic. Drizzle with olive oil.





Divide soup among warm bowls, topping each portion with a couple of toasts.





Serves 4





PER SERVING: 340 calories, 12 g protein, 34 g carbohydrate, 19 g fat (3 g saturated), 1 mg cholesterol, 102 mg sodium, 9 g fiber.














Creamy Turnip %26amp; Turnip Greens Soup


For best flavor, seek out the small white turnips known as Tokyo turnips for this recipe. They are usually about 1 1/2 inches in diameter, mild and sweet, and so thin-skinned that you don't need to peel them.








INGREDIENTS:


1 pound small turnips, with very fresh greens attached





2 tablespoons unsalted butter, plus more for garnish





1 cup thinly sliced leeks, white and pale green part only





1 large clove garlic, minced





Salt and freshly ground black pepper





Approximately 4 cups chicken or vegetable stock








INSTRUCTIONS:


Separate the turnips from their greens. Trim the greens, removing tough stems, and wash well. Peel turnips unless they are thin-skinned. (Tokyo turnips -- see introduction -- do not require peeling.) Quarter the turnips, or cut larger ones into six wedges.





Melt the butter in a large saucepan over moderate heat. Add the leeks and saute until softened, 3 to 4 minutes. Add the garlic and saute briefly to release its fragrance. Add the turnips, season with salt and pepper, and stir to coat with the butter. Add 3 cups stock and bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the turnips are almost tender, about 15 minutes.





Stir in the turnip greens, cover and cook until the greens are tender, about 5 minutes.





Puree the soup in batches in a blender. Strain through a sieve, if desired, to remove any threadlike shreds of turnip greens. Return to a clean saucepan and stir in enough additional stock to thin soup to desired consistency. Adjust seasoning with salt and pepper. Reheat soup. Divide among warm bowls. Top each portion with a slice of butter.





Serves 4





PER SERVING: 115 calories, 5 g protein, 12 g carbohydrate, 6 g fat (4 g saturated), 17 mg cholesterol, 69 mg sodium, 3 g fiber.














Celery Root, Mushroom %26amp; Potato Soup


Celery root darkens quickly upon exposure to air, so don't peel it until the last minute, and put it in the stock immediately. The flavors of celery root and mushroom are highly complementary.








INGREDIENTS:


2 tablespoons unsalted butter





1 cup thinly sliced leeks, white and pale green part only





1/2 pound peeled celery root (celeriac), in 3/4-inch dice





1/2 pound white mushrooms, quartered or in sixths if large





1/2 pound Yukon Gold potatoes, peeled, in 3/4-inch dice





4 cups chicken or vegetable stock





Salt and freshly ground black pepper





Whisked creme fraiche for garnish





Thinly sliced chives for garnish








INSTRUCTIONS:


Melt the butter in a large saucepan over moderate heat. Add the leeks and saute until softened, 3 to 4 minutes. Add the celery root, mushrooms, potatoes and stock. Bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes.





Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Season with salt and pepper. Divide among warm bowls, garnishing each portion with a drizzle of creme fraiche (drizzle it directly from the whisk or from a squeeze bottle) and a sprinkle of chives.





Serves 4 to 6





PER SERVING: 115 calories, 5 g protein, 15 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 45 mg sodium, 2 g fiber.














Asparagus Soup with Chervil


Cooking the asparagus uncovered helps to preserve its color. If you can't find chervil, substitute half as much Italian parsley.








INGREDIENTS:


2 pounds asparagus





2 tablespoons unsalted butter





1 cup thinly sliced spring onion or leeks, white and pale green part only





1/3 cup Arborio or other short-grain rice





6 cups chicken or vegetable stock, or more as needed





1/4 cup minced fresh chervil





Salt and freshly ground black pepper





Whisked creme fraiche for garnish








INSTRUCTIONS:


Holding an asparagus spear in both hands, bend it gently; it will break naturally at the point at which the spear becomes tough. Repeat with remaining spears. You should have about 1 1/4 pounds trimmed asparagus. Discard the tough ends.





Melt the butter in a large saucepan over moderate heat. Add the spring onion or leeks and saute until softened, 3 to 4 minutes. Add the asparagus, rice and stock. Bring to a simmer. Adjust heat to maintain a gentle simmer and cook until the asparagus and rice are tender, about 15 minutes. Stir in the chervil and remove from the heat.





Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Thin if necessary with additional stock. Season with salt and pepper.





Divide soup among warm bowls, garnishing each portion with a drizzle of creme fraiche (drizzle it directly from the whisk or from a squeeze bottle).





Serves 6





PER SERVING: 120 calories, 6 g protein, 15 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 5 mg sodium, 3 g fiber.














Carrot, Fennel %26amp; Potato Soup


The fennel gives this carrot soup a pleasing background note of anise. If you love fennel, you can raise the proportion of fennel to carrot as long as the total weight of the two trimmed vegetables is about 1 pound.








INGREDIENTS:


2 tablespoons unsalted butter





1/2 yellow onion, minced





3 to 4 medium carrots, peeled, in large dice





1/2 large bulb fennel, cored and chopped





1/2 pound Yukon Gold potatoes, peeled, in large dice





4 cups chicken or vegetable stock, plus more if needed





Heavy cream or half-and-half, optional





Salt and freshly ground black pepper





Freshly grated nutmeg








INSTRUCTIONS:


Melt the butter in a large saucepan over moderate heat. Add the onion and saute until softened, about 8 minutes. Add the carrots, fennel, potatoes and stock. Bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes.





Puree the soup in batches in a blender. Return to a clean saucepan and reheat, thinning with additional stock if necessary. Enrich with a little cream or half-and-half if desired. Season with salt, pepper and nutmeg. Divide among warm bowls.





Serves 4 to 6





PER SERVING: 100 calories, 4 g protein, 14 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 24 mg sodium, 3 g fiber.
A few soups here:





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