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Fresh Spring Rainbow Soup
Preparation info
6
portions- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Both these soups work well on their own, but when combined they make for a vibrant and dazzling beginning to a spring menu. Garnish with more pink and green—magnificent!
Ingredients
5 cups 5 cups
Method
- Heat the vichyssoise and pea soup separately over low heat, until steaming.
- Using two measuring cups, pour the soups simultaneously into individual serving bowls, so that the colors do not blend.
- Garnish each serving with a dollop of crème fraîche, and sprinkle with the chopped chives and sliced radishes. Finally, lay one whole chive across each bowl.
Part of
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