Ce livre est specialement concu pour ceux et celles qui disposent de peu de temps, mais pour qui l. a. delicacies reste un plaisir. Cest pourquoi aucune recette de ce livre ne demande plus de forty five mins de training et de cuisson; et beaucoup encore moins.Ces recettes sont concues pour toutes les events et tous les budgets: depuis los angeles grande reception jusquau petit en-cas.
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Lower the heat to low, cover, and simmer for about 20 minutes. 2 Pour the soup into a food processor or blender and process until it is smooth. Alternatively, use a vegetable mill to puree the soup. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat slowly to serve. 3 S • 49 50' c h R & Creamy SOU P S Jerusalem Artichoke Soup Topped with saffron cream, this soup is wonderful on a chilly day. INGREDIENTS Serves 4 4 tablespoons butter 1 onion, chopped 31/ 4 cups peeled and chopped Jerusalem artichokes 3314 cups chicken stock 2/3 cup milk 2/3 cup heavy cream a good pinch of saffron powder salt and freshly ground black pepper snipped fresh chives, to garnish Melt the butter in a large, heavy-bottomed pan.
Diagonally cut the tender spears into short, even pieces. 2 Add the chicken, stir to separate and bring back to a boil. Adjust the seasonings. Serve hot, garnished with fresh cilantro leaves. 4 L g h t & Refresh n g SOU P s Hot-and-Sour Shrimp Soup with Lemongrass This classic seafood soup, known as Tom Yam Goong, is probably the most popular and best-known soup from Thailand. Stir in the fish sauce, lime juice, scallions, cilantro, red chilies, and the remaining lime leaves. Taste and adjust the seasoning: The soup should be sour, salty, spicy, and hot.
Pour back into the rinsed pan and reheat slowly. 3 R c h & Creamy Sou P Creamy Zucchini and Dolcelatte Soup The beauty of this soup is its delicate color, its creamy texture, and its subtle taste. If you prefer a more pronounced cheese flavor, use gorgonzola instead of dolcelatte. INGREDIENTS Serves 4 to 6 2 tablespoons olive oil 1 tablespoon butter 1 onion, roughly chopped 6 cups trimmed and sliced zucchini 1 teaspoon dried oregano about 21/2 cups vegetable stock 4 ounces dolcelatte cheese, rind removed, diced 11/ 4 cups light cream salt and freshly ground black pepper To garnish sprigs of fresh oregano extra dolcelatte cheese Process the soup in a blender or food processor until smooth.