CPCruiser4Life Posted August 10, 2006 #1 Share Posted August 10, 2006 Anyone has this recipe from Caribbean Princess ship? Thanks! Link to comment Share on other sites More sharing options...
CAPinBoynton Posted August 12, 2006 #2 Share Posted August 12, 2006 I don't have the pumpkin soup. However, I do have recipes for the following chilled soups if you want any of them: Cucumber Lemon Pina Colada Cream Roasted Peach Strawberry Tamarind Apricot Apple Pineapple Mangospacho Watermelon Gapacho Link to comment Share on other sites More sharing options...
CoconutFish Posted August 17, 2006 #3 Share Posted August 17, 2006 Could you post the recipes for the Roasted Peach and the Strawberry?:) Many thanks! Link to comment Share on other sites More sharing options...
CAPinBoynton Posted August 17, 2006 #4 Share Posted August 17, 2006 Roasted Peach Soup Serves 4 From the Explorer of the Seas 4 large peaches peeled and pitted 1 ½ cups of sugar 2 cups of peach juice 2 mint sprigs 1 vanilla bean – split and seeds extracted 1 star anise, cracked 2 lemons, juiced ½ pint strawberries – washed Pre-heat oven to 400, lightly coat a baking sheet with butter. Place the peach halves-cut side down on the sheet. Sprinkle the peaches with 1 cup of sugar and bake for 15 to 20 minutes until well roasted. Transfer the peaches to a food processor along with all the juice. Puree until smooth, stopping 2 or 3 times to scrape down the sides. Transfer to a large bowl and set aside. In a small saucepan, combine the peach juice and remaining cup of sugar, vanilla bean and star anise; over medium heat bring to a boil. Remove from the heat and let the syrup infuse for about an hour in a warm place. Strain through a fine sieve and add the citrus juice tasting as you go, slowly add the peach puree until the desired flavor is achieved. (If soup has good flavor but is a little thick, add a little unsweetened peach juice.) Cover and chill in the refrigerator until completely cold. Serve soup in chilled soup bowls and garnish with strawberries and mint sprigs. Strawberry Soup (Royal Caribbean) 1pint (150G) Fresh Rasberries (gently washed) 1pint (150g) Fresh Strawberries (gently washed and trimmed) 2 cups (500ml) sour cream 1cup (250ml) whole milk 1cup (250ml) Ginger ale 1/4 cup (60g) Granulated Sugar 2 tablespoons triple sec 2 tablespoons Fresh lemon juice Fresh Mint leaves (for Garnish) 1. Reserve 6 of the strawberries and 12 of the raspberries for garnish. In a blender or food processor combine the remaining berries and puree until smooth. Strain the mixture through a fine seive over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind. 2. Whisk the remainng ingredients, except the reserved berries and mint, into a puree. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved berried and mint leaves. Link to comment Share on other sites More sharing options...
CoconutFish Posted August 18, 2006 #5 Share Posted August 18, 2006 Thanks for typing out these recipes! Very generous of you! Both seem quite straighforward, so they will make a nice treat.:) Link to comment Share on other sites More sharing options...
Kaytroy97 Posted August 20, 2006 #6 Share Posted August 20, 2006 I am a huge Mango fan...so may I have the one for mango chilled soup? Thanks!!!:p Link to comment Share on other sites More sharing options...
CAPinBoynton Posted August 20, 2006 #7 Share Posted August 20, 2006 Mangospacho 8 cups (1kg) peeled and finely diced mango (about 12 mango) 1 cup (250ml) water 1 cup (250ml) ginger ale 1/2 cup (125 ml) rice wine vinegar 1/2 cup (125 ml) light olive oil 1 tablespoon granulated sugar salt and freshly ground pepper to taste 2 cucumbers, peeled, seeded and finely diced 1/2 cup (70 g) finely diced red onions 3/4 cup (100g) chopped fresh cilantro 1. In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold (about 4 hours) 2. In another nonreactive bowl, combine remaining 4 cups (560g) mango, cucumber, red onion and 1/2 cup (70 g) cilantro. Cover and refrigerate until cold. 3. To serve divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 (35 g) cilantro. Serve immediately. Link to comment Share on other sites More sharing options...
Jane110 Posted August 21, 2006 #8 Share Posted August 21, 2006 Wow, that Mangospacho sounds wonderful! I've printed up the recipe and will give it to my friend who loves to cook! :D I like to watch him prepare things and then try it on my own. I'm a good cook, he's a great cook! I found the soups on Princess to be incredibly good, espeically the chilled fruit soups. Note to anyone: In any recipe for pumpkin soup, acorn squash can be substituted. Used in a soup recipe, the taste difference between the two is inconsequential. Link to comment Share on other sites More sharing options...
Kaytroy97 Posted September 5, 2006 #9 Share Posted September 5, 2006 Thanks so much for the receipe!!!!:D Link to comment Share on other sites More sharing options...
Rumaholic Posted September 5, 2006 #10 Share Posted September 5, 2006 I am ready to run to the kitchen and whip up some soup. Please post the Pina Coloda recipe when you get a chance. Thanks. Link to comment Share on other sites More sharing options...
babakookie Posted September 6, 2006 #11 Share Posted September 6, 2006 Loved the strawberry soup! Keep these recipes coming- they are great. Link to comment Share on other sites More sharing options...
CAPinBoynton Posted September 30, 2006 #12 Share Posted September 30, 2006 Iced Pina Colada Cream Soup Splashed with Rum Recipe By : Princess Cruises Recipes Serving Size : 6 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c pineapple juice 1/2 c coconut cream 6 oz pineapple -- cubed 2 oz white rum 1 1/2 c yogurt 1 1/2 c vanilla ice cream -- softened garnish with fresh chopped pineapple Blend all ingredients together at high speed until completely smooth. Serve in wine glasses or other stemware. Sprinkle top with fresh chopped pineapple. Link to comment Share on other sites More sharing options...
CAPinBoynton Posted September 30, 2006 #13 Share Posted September 30, 2006 Chilled Apricot Soup: 20 Fresh Medium apricots (around 5 cups diced) (700g) 1 cup (250ml) Club Soda 1 cup (250 ml) Dry White Wine 1/2 cup (70g) Granulated Sugar Juice of 1 Lemon 1/3 cup (75 ml) Cognac Whipped Cream and chopped fresh mint for Garnish 1. In a medium sauce pan, bring 2 quarts (2L) water to a boil. Working in batches plunge the apricots in the boiling water and leave them in just until the skins are loosened, 10 to 20 seconds. With a slotted spoon, transfer the apricots to a large bowl of cold water to cool. Slip off the skins and cut the apricots in half. Remove the pits and dice the apricots. 2. In a large nonreactive bowl, combine the apricots, club soda, wine, sugar, lemon juice and cognac. Ladle the mixture in batches into a blender and puree until smooth. Transfer soup to another bowl. Cover and refrigerate. To serve, divide the soup among chilled soup bowls and garnish with whipped cream and fresh mint. __________________________________________________ _______________ Chilled Washington Apple Soup 6 cups (1.5L) water Juice of 2 lemons 4 tablespoons granulated sugar 1/2 teaspoon ground cinnamon (plus extra for garnish) 18 Golden Delicious Apples, Peeled, cored and roughly diced 4 cups (560g) vanilla ice cream 1. In a large nonreactive saucepan, combine all ingredients except the ice cream. Bring the mixture to a boil. Reduce heat and simmer, covered, until apples are soft. 2. Transfer the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve into a non reactive bowl. Let cool to room temperature. Cover and refrigerate until cold, about 4 hours. To serve, stir in the ice cream and divide into soup bowls. Sprinkle with Cinnamon and serve immediately. __________________________________________________ Chilled Pineapple Soup 2 pounds (905 g) chopped fresh ripe Pineapple 2 cups (280g) sour cream 1 cup (250ml) ginger ale 1 cup (250 ml) whole milk 1 cup (140g) granulated sugar 2 teaspoons pure vanilla extract 2 teaspoons fresh lemon juice 1/4 cup (35g) unsweetened flaked coconut 1. In a nonreactive bowl, combine all the ingredients together, except the coconut. Transfer mixture in batches to a food processor and puree until smooth. Pour soup into a clean nonreactive bowl. Cover and refrigerate until cold. 2. Meanwhile, toast the coconut: In a dry skillet over high heat, toss or stir the coconut, taking care not to scorch it, until lightly browned. To serve, divide the cold soup among chilled soup bowls and garnish with coconut. Link to comment Share on other sites More sharing options...
CAPinBoynton Posted September 30, 2006 #14 Share Posted September 30, 2006 Watermelon Gazpacho 1 cup peeled and thinly sliced cucumbers 1/4 teaspoon kosher salt 6 cups (840g) cubed seedless watermelon 1/2 cup (125 ml) cranberry juice cocktail 1 red bell pepper, cored, seeded and finely chopped 1 medium onion, finely chopped 1 stalk celery, finely chopped 1/4 cup (35g) minced fresh Italian parsley 2 to 3 tablespoons fresh lime juice 1 tablespoon sherry vinegar 8 mint leaves for garnish 1. In a small bowl, toss the cucumbers with salt and set aside 2. In a food processor or blender, combine watermelon and cranberry juice. Pulse briefly until just blended (do not over process or the juice will become frothy and pale). Strain the mixture through a fine sieve over a nonreactive bowl, pushing down on the solids to extract as much liquid as you can, leaving the pulp behind. 3. Stir in bell pepper, onion, celery, parsley, lime juice and vinegar. Cover and refrigerate for 1 hour to let flavors blend. 4. To serve, rinse cucumber and pat dry with paper towel. Divide soup among chilled soup bowls and garnish with cucumbers and mint leaves. Chilled Lemon Soup Serves 10-12 From the Enchantment of the Seas 3 cups lemon juice 5 tbsp. sugar 5 cups plain yogurt 5 lemons 4 cups water 1 bunch Cilantro leaves, reserve stems Place a non-reactive pan over medium heat and boil the water with lemon juice, zest, cilantro stems and sugar until thickened. Make sure the sugar is completely dissolved. Strain through a fine strainer. Chill for one hour. In a large bowl, place the yogurt and slowly wisk in the chilled lemon mixture. Once thoroughly mixed, place in the refrigerator. Take the cilantro leaves and finely chop. Serve soup in chilled soup bowls and garnish with chopped cilantro leaves. Link to comment Share on other sites More sharing options...
CAPinBoynton Posted September 30, 2006 #15 Share Posted September 30, 2006 Chilled Yogurt and Tamarind Soup w/ Grated Lemon Rind Recipe By : Princess Cruises Recipes Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pt plain yogurt 1 whole lemon -- zest only 1 c vanilla ice cream 1 oz Sherry 1 oz tamarind pulp Cook the zests in sugar and water until soft, set aside. Blend remaining ingredients. Chill. Garnish with blanched lemon zest. Link to comment Share on other sites More sharing options...
CAPinBoynton Posted September 30, 2006 #16 Share Posted September 30, 2006 Okay, that's all of them that I have. Sorry it took me so long to get back to you, but I've been out of town. Enjoy, Link to comment Share on other sites More sharing options...
Jane110 Posted October 1, 2006 #17 Share Posted October 1, 2006 Carol, Many thanks for posting these recipes. Simple and delicious! Link to comment Share on other sites More sharing options...
CAPinBoynton Posted October 1, 2006 #18 Share Posted October 1, 2006 You are very welcome! Link to comment Share on other sites More sharing options...
EggDropErin Posted October 21, 2006 #19 Share Posted October 21, 2006 These are great! Thank you!!!! Link to comment Share on other sites More sharing options...
liplike Posted November 29, 2006 #20 Share Posted November 29, 2006 Does anyone happen to have the Frosty Mango Pear soup with candied ginger recipe from Crown Princess? It was so good last week! Link to comment Share on other sites More sharing options...
liplike Posted November 29, 2006 #21 Share Posted November 29, 2006 Does anyone happen to have the Frosty Mango Pear soup with candied ginger recipe from Crown Princess? It was so good last week! Link to comment Share on other sites More sharing options...
KLRoo010 Posted May 29, 2007 #22 Share Posted May 29, 2007 These are amazing recipes, thanks Carol! While I typically prefer my soup hot, I look forward to trying these cold soups when we take our first cruise in October. I think I may have to try making a few at home to get my husband acclamated to the concept... Thanks again!:) Link to comment Share on other sites More sharing options...
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