Strawberry-Vermouth Soup &
Cold Buttermilk and Shrimp Soup

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            FOOD FUNNY
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Thanks to Sandy Blackwell for this one:

At a world brewing convention, the CEOs of various brewing organizations
retired to the bar at the end of the day's conference. The CEO of
Fosters shouts to the barman, "Pour me a Fosters, mate!" The CEO of
Budweiser is next, "Gimme a Bud, sir!" Then the CEO of Beck's, "Ein
Becks, danke." Then they all turn to the CEO of Guinness who says,
"Barman, would ya give me a diet Coke with ice and lemon, thanks."

The others stare at him in stunned silence, amazement written all over
their faces. Eventually one asks, "Are you not going to have a Guinness, Pat?"

Paddy replies, "Well, if you chaps aren't drinking, then neither am I."

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            TODAY'S RECIPES
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You are doubtless aware of this already because I have said it
so many times, but fruit soups are popular and first courses and
desserts in much of Northern Europe. You could also impress
your guests by serving this one as a refreshing palate cleanser
in between courses.

Strawberry-Vermouth Soup

3 cups (500 ml) strawberries, hulled
2 cups (500 ml) water
1 cup (250 ml) dry vermouth
1/2 cup (125 ml) sugar, or to taste
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) grated lemon zest

Combine all the ingredients in an electric blender or food processor
and puree until smooth. Serve chilled.
Serves 4 to 6.

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Most fish merchants will steam your shrimp for you while you
finish your shopping, so you could have this soup for dinner
without having to turn on the stove.

Cold Buttermilk and Shrimp Soup

6 cups (1.5 L) buttermilk
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
1/2 lb (225 g) cooked, peeled, and chopped shrimp
1 cucumber, peeled, seeded, and chopped
1 scallion (spring onion), green and white part, chopped

Whisk together the buttermilk, mustard, sugar, salt, and pepper. Stir in
the remaining ingredients and refrigerate until chilled.
Serves 4 to 6.
Received on Thu Jul 12 23:40:35 2007