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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


A Light Soup and Salad for Lunch

A Light Soup and Salad for Lunch

This menu serves six. The soup can be made a day in advance. Do the rest at the time of lunch.

Cool-As-A-Cucumber Potato and Mint Soup

Cajun Crab Salad with Honeydew and Cantaloupe

Peach Slush with Blueberries

 

Cool-As-A-Cucumber Potato and Mint Soup:

1/4 cup unsalted butter

1 large onion, chopped

4 large cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped

1 lb. boiling potatoes, peeled, seeded, and chopped

4 cups chicken broth (use Knorr)

1/2 - cup plus 2 tablespoons half and half

1/4 cup finely chopped fresh mint

3 tablespoons red wine vinegar

1/2-teaspoon white pepper

Salt to taste

Melt butter in heavy large saucepan over low heat. Add onion; cover and cook until translucent, stirring occasionally, about 15 minutes. Increase heat to high. Add cucumbers, potatoes, and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 30 minutes. Cool. Puree soup in batches in blender until smooth. Strain soup into a large bowl. Cover and refrigerate until well chilled, about 8 hours.

Stir in the half-and-half, mint. Vinegar, and white pepper. Season with salt and serve.

 

Cajun Crab Salad with Honeydew and Cantaloupe:

Cajun Mayo:

1 medium clove garlic

1 cup mayo

2 tablespoons chopped parsley

1 tablespoon catsup

2 teaspoons drained capers

2 teaspoons hot spicy mustard

2 teaspoons horseradish

1/2 teaspoon dried tarragon

1/2 teaspoon dried oregano

1/4 teaspoon Worcestershire sauce

1/8-teaspoon cayenne pepper

Salt

Salad:

1 LB fresh lump crabmeat

1 medium tomato, seeded, cut into 1/4-inch dice

1/2 cup diced celery

4 green onions, cut into 1/4 inch pieces

1/4 green bell pepper, cut into 1/4  inch dice

2 tablespoons lime juice

12 large Boston lettuce leaves

1 small cantaloupe, peeled, seeded and cut into 12 wedges

1 small honeydew, peeled, seeded and cut into 12 wedges

For the mayo:

Mince garlic and blend in remaining ingredients.

For salad:

Combine all ingredients with 1/4 - cup of the mayo. Arrange 2 lettuce leaves on 6 plates. Mound crab salad in center of lettuce. Spoon remaining mayo on plates and garnish with the melon.

 

Peach Slush with Blueberries:

1 1/2 lbs ripe peaches (about 6 large), sliced, pitted, and peeled

3/4-cup sugar

1/3-cup cold water

1 tablespoon lemon juice

2 teaspoons vanilla extract

3/4-cup sour cream

3 cups blueberries

6 sprigs of mint

Arrange the peaches in a single layer on a jellyroll pan and freeze for about 30 to 40 minutes. When frozen, put in a food processor with the sugar, water, lemon juice, and vanilla and process until slushy. Add the sour cream with the machine running and process until smooth. Distribute 2/3 of the blueberries between 6 wineglasses. Spoon the peach slush over the berries. Scatter the remaining berries on top and add a sprig of mint to each glass. Serve at once.

 



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Southernfood.com, L.L.C. 1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068 Local: 404-725-2933 Orders in before 2 P.M. E.S.T. will be shipped same day (normal business days, click on "About Us" for delivery times) Southernfood.com / southernfood.com customerservice:sales@southernfood.com
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