Cold Artichoke Soup

In the heat of summer I have been experimenting with a variety of cold soups. Having had an incredibly busy past few days there was little to work with in the fridge, so I rummaged through the cupboards and found a couple of jars of artichoke hearts.

I threw them in the Cuisinart and voilá, I discovered a fantastic cold summer soup that met with raves by everyone! The embarrassingly easy recipe is below.

It is very light and refreshing, a perfect starter for a dinner salad and a crisp glass of chardonnay.

Cold Artichoke Soup

Two jars artichoke hearts, with liquid
1 clove garlic
Salt, to taste
1 Tbs sour cream
½ cup water or chicken stock
½ cup frozen peas

Garnish - coarsely ground roasted nuts or seeds
Fresh cilantro chopped coarsely

Put all ingredients in a blender or food processor, puree completely. Add more liquid if too thick. Chill well before serving. Garnish with toasted nuts, I particularly like chopped toasted pumpkin seeds. Add a few cilantro leaves for color.

Caviar Pie, Appatizer Exotique That All Love

I grew up in a rural part of California where there was little opportunity to expand my culinary interests. In high school, already addicted to creative food, I enrolled in a cooking course at the local community center. I don't know the name of the woman who taught the course, but forty years later I am still using her recipes!

After all my travels and moves around the globe I have saved little from my youth. But my close friend, Carolyn Kelso, with whom I shared those recipes has given them back to me. The one that we both continue to make today, and which we both relish because it is a hit at all potlucks and parties, is caviar pie.

It is simple, elegant, tasty and different. It is incredibly easy to make, to carry to a party, and to serve. Wherever I serve it, virtually everyone asks me for the recipe. I only wish I still had the name of the woman from whom I got it so I can give her credit.

Even people who say that hate caviar love this dish. Try it and you will see!

I now use a food processor even for all parts, giving a creamy, dreamy sensation to each layer.

CAVIAR PIE

Oil quiche or spring-form pan. I like to use a spring-form pan so the layers are high and fully revealed when serving.

1st Layer
6 lg hard-boiled eggs
3T mayo
Mix together in a processor or by hand, spread over the bottom of the pan

2nd layer
Green onions, finely chopped, they can be coarsely chopped in a food processor
Spread over the egg layer

3rd Layer
2/3 c sour cream
8 oz soft cream cheese (or low-fat cream cheese)
Blend in a processor or with a mixer. Spread on top of the onion layer

Let set for at least 4 hours in fridge, or overnight

Right before serving:
Top with 2 8oz jar Danish lumpfish caviar, drained—(drain the liquid off in a strainer)

Garnish with chopped parsley or chives

Serve with fine crackers or baguettes