By Sara Lewis
Soup is the final word convenience meals: hot, filling and pleasing. it's also excellent for you - such a lot soups are low in fats and full of foodstuff, in particular in the event that they are selfmade. Hamlyn All color Cookbook: two hundred Soups provide you with recipes for every little thing from vintage favourites, similar to Potato and parsley soup, to unique new rules. The e-book additionally incorporates a part on chilled soups, excellent for while the elements starts off to get hotter. each one recipe is followed via easy-to-follow directions and an entire web page color photo to make sure ideal effects each time.
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Additional resources for Hamlyn All Colour Cookbook: 200 Super Soups
Ladle the soup into bowls, top with spoonfuls of the remaining mascarpone and a sprinkling of the remaining lemon rind. Garnish with mint leaves and lemon rind curls, if liked. For cream of leek, pea & watercress soup, use just 175 g (6 oz) peas and add a roughly chopped bunch of watercress. Simmer in 600 ml (1 pint) of stock then, instead of adding the mascarpone, stir in 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream, drizzling a little extra cream over at the end and topping with some crispy grilled and chopped bacon to garnish.
Ladle half the soup into a blender or food processor, add all the mint and blend until smooth. Pour the purée back into the saucepan. Mix the mascarpone with half of the lemon rind, reserving the rest for a garnish. Spoon half the mixture into the soup, then reheat, stirring until the mascarpone has melted. Taste and adjust the seasoning if needed. Ladle the soup into bowls, top with spoonfuls of the remaining mascarpone and a sprinkling of the remaining lemon rind. Garnish with mint leaves and lemon rind curls, if liked.
2 litres (2 pints) chicken stock (see page 10) 4 eggs 25 g (1 oz) freshly grated Parmesan cheese, plus extra to serve 2 tablespoons fresh white breadcrumbs � teaspoon grated nutmeg salt and pepper basil leaves Pour the stock into a saucepan and bring to the boil. Reduce the heat and simmer for 2–3 minutes. Beat the eggs, Parmesan, breadcrumbs and nutmeg in a bowl and season generously. Gradually whisk 2 ladlefuls of hot stock into the eggs. Reduce the heat under the saucepan then slowly stir the egg mixture into the stock until smooth, making sure that the temperature remains moderate, as the egg will curdle if the soup boils.
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