Fresh Spring Rainbow Soup

Name: Fresh Spring Rainbow Soup
Yield: 6 portions
Ingredients: 3 radishes, sliced paper-thin; 6 whole fresh chives; ½ cup crème fraîche or sour cream; 2 tablespoons snipped fresh chives; 5 cups Sweet Pea Soup; ½ cup crème fraîche or sour cream; 5 cups Beet Vichyssoise

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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 Beet Vichyssoise
5 cups Sweet Pea Soup

Soup
Gluten-free
Spring

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.