Spring Rainbow Soup
Yields 2 servings
Fresh Pea soup and Fresh Carrot soup Served with Yogurt and Toasted Nuts
Pea Soup
Ingredients
2 cups Frozen Garden Peas
2 cups Chicken Stock
1/2 cup Diced Onion
1 tbsp Olive Oil
1 tsp Chopped Mint
To taste Salt and White Pepper
Preparation
Sauté onion in butter until soft and fully cooked. Do not color.
Add peas and mint. Cook gently for 2 minutes.
Add stock and bring to the boil. Season immediately and remove from heat.
Puree and hold for service.
Carrot Orange Soup
Ingredients
2 cups Grated Carrots
2 cups Chicken Stock
1/2 cup Diced Onion
1 tbsp Olive Oil
1 tbsp Chopped Garlic
To Taste Salt and White Pepper
Preparation
Sauté onion and garlic without color until fully cooked.
Add carrot and stock and cook until vegetables are tender.
Season and puree until smooth.
For Service
Ingredients
2 tbsp Plain Yogurt
1 tsp Crushed Toasted Nuts
Preparation
Pour both soups into warm bowls and garnish with yogurt and toasted nuts.