Cozy up with these 3 spring soup recipes. Gazpacho, lemon soup with chicken, and pesto and pea tortellini soup are on the menu!
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Tia Mowry’s 3 Spring Soup Recipes
Add all the ingredients in blender. Blend at high speed until pureed. If not using a high speed blender pour the mixture through a large sieve to remove any chunks.
Taste soup for salt seasoning. Chill in refrigerator for at least an hour, longer the better.
To serve, ladle into a bowl, drizzle with a bit of oil, fresh cracked pepper and basil. Serve with bread.
Lemon Soup with Chicken
In a small stock pot, heat the stock and water to a boil. Reduce heat and add orzo, simmer for 7 minutes.
Meanwhile, whisk the egg yolks in a medium bowl. Remove a cup of the hot stock and slowly drizzle it into the egg yolks, while whisking. This will stop the eggs from scrambling when they mix with the hot soup.
Reduce heat to medium low, slowly whisk the eggs into the soup in the pot. Simmer the soup for 3 to 5 minutes, stirring the constantly. Remove from heat, Stir in chicken, lemon juice, salt and white pepper.
Garnish with tarragon sprig.
Pesto and Pea Tortellini Soup
In a large stock pot, bring the stock and water to a boil. Add the Tortellini and reduce heat to a simmer for 5 minutes.
Gently stir in spinach until wilted. Stir in pesto and peas. Simmer for another 5 minutes, until everything is heated through.
Taste for salt and pepper. Ladle into a bowl, Add lemon wedge and sprinkle with cheese.