Ice Cream, Soup And Our First Snow

September 25, 2009 at 12:20 pm | Posted in Ice Cream, Soup | 8 Comments
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Summer dumped us this week.  It seemed so sudden, too soon.  We were all stunned.  We’ve all heard horror stories, or had first hand experiences of getting  dumped;  sticky notes on the refrigerator, coming home to an empty closet, a voice mail message,  a Dear John email message.  Well how about this for an all time low:  Summer sent us a text. 

Sunday we were frolicking in beautiful 85 degree sunshine and then WHAM.  Early Monday morning Channel 4 advised me via a text weather alert that a cold front had arrived and cold rainy weather was moving through the Denver Metro Area.  Sure enough, our cool gray drippy fall cold front arrived and  not an hour later came the unpredicted snow.  That’s right, we had snow Monday morning in Highlands Ranch.   Don’t get me wrong, it didn’t amount to much, I wasn’t running for the snow shovel.  Not really any accumulation, just a little on the grassy areas.  That’s right the green grassy areas that we had just mowed in the 85 degree sunshine on Sunday. 

To cling to summer I made this delicious lemon ice cream and to ease into our cooler weather, soup seemed appropriate.

012

I thought my peach ice cream may have been the best ever, but this is even more wonderful-er.  I found this recipe on Epicurious.  I didn’t change a thing, except that I didn’t strain out the lemon zest.  I though it looked pretty in there.  Just like the peach ice cream, this would not completely set up.  When the churning cycle was complete, it was a soft-serve consistency.  It freezes beautifully when in the freezer for a while.

LEMON ICE CREAM

  • 1 tablespoon freshly grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 cup sugar
  • 3 large eggs
  • 2 cups half-and-half
  • 1/2 teaspoon vanilla

Preparation

In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.

003For dinner, a nice cozy soup.  I love goat cheese!  I always have some in the fridge.  I found this recipe for Broccoli and Goat Cheese Soup and jumped at the chance to give it a try.  The recipe is compliments of PrincessDiana161 on Youtube.

PrincessDiana161’s Broccoli and Goat Cheese Soup

  • 2 heads of broccoli, stems cut short, large pieces cut smaller
  • 1 small sweet onion, diced
  • 1 large garlic clove, diced
  • 2 T. olive oil
  • 2 cups chicken broth (or enough to cover vegetables)
  • 1 large russet potato, peeled and cubed
  • 2 ounces goat cheese crumbled

Place the olive oil in a soup pot and heat to medium.  Add the chopped onion and saute until tender, 5 – 7 minutes.  Add garlic and saute for another minute.  Add the chicken broth and the broccoli chunks, the potato and simmer on low, covered until vegetables are done, about 15 min. 

Remove from heat and let cool slightly.  Ladle 2/3 of the soup and the goat cheese into a food processor and blend until chunky.  Add the blended mixture back into the soup and serve it up. 

This soup was easy and kinda good.  Nothing spectacular, no WOW factor, no moans and groans of approval.  It was good, just fine.  This might be a recipe I’d keep on hand just in case I had some broccoli and potatoes I needed to use up.  I’m wondering what might spice it up abit.  Kick it up, give it that WOW factor that so many soup’s have.  I’ll have to work on that.  I even had to place a sprig of cilantro on the dish to jazz up that lack luster picture.  And to tell you the truth, in my desperate plea to add flavor, I couldn’t even coax that sprig of cilantro to take a quick lap across the bowl.

007I served it with a nice hearty whole wheat bread, heated and melted butter on top.  Now that was a WOW.  🙂

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8 Comments »

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  1. Your food offerings looked great! A combo of good cooking and good photos.. Don’t use the “S” word on me yet- Michiganders get it soon enough!

    • I hear ya BD! Us too, just usually not this early! I mean Alaska probably hasn’t even had snow yet! :-/

  2. I heard ya’ll really got dumped on. Where’s Al Gore when ya need him anyway? LOL.

    The lemon ice cream and the soup both lookabsolutely scumptious!

  3. On that soup, I’d cut up kalamatta olives, length-wise, very small slices, put them on top like a garnish…then the spoon spreads them around for each bite.

    • Mmmm Kalamatta olives would have been good!

  4. Mmmm, lemon ice cream. That sounds/looks awesome. Maybe some paprika and/or basil in the soup? It looks like it could use some kind of herb. Is there black pepper in it? If not, there should be I think, even if just a little bit.

  5. Hi Lee Ann,

    Thanks for you comment today on ReTorte. Added you to my feed reader!

    I have a great recipe for lemon ice cream too that is just delicious.

  6. Oooo that soup sounds delicious! I bet the ice cream is great, too!


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