Very freshing, wonderful for spring and summer. It makes a delicious starter or is a complete light meal on its own.
Other serving suggestions; serve it in lettuce cups as a sang choy bau. Or, fill into softened rice paper for simple and quick rice paper rolls.
I love this soup, I like to serve it for quests once in a while for a change in the colder seasons. I'll usually halve the amount of butter called for and use sweet potatoes.
The cabbage can also be pureed at the end to create a smoother soup if you like.
Based on an Italian Alps pasta and vegetable dish. This isn't the prettiest soup to look at but it's extremely authentic which is what I love about it so much. Even the cheese used is made from as the guy at the cheese market put it "these guys high up in the mountains who all they do is make cheese all day".
This is from another Rose Reisman book. It's very good. The recipe calls for Chicken supreme with skin on for presentation but not to be eaten, and the wing still attached. I however, just a used a boneless chicken breast without skin for cost and convenience. Still great.
I also topped the breast with the leftover stuffing before I baked it for a little extra flavor.
Low GI and awesome. I was surprised when I first tried this to find that the little amount of orange zest I added was enough to create such a wonderful flavour combined with the other ingredients. This is not a blended soup, so it still feels like you're eating a full meal by itself and when frozen, the flavours will intensify giving the soup a bit more bite.
I'll save this breakfast for a saturday morning when I know I have the time to fully enjoy it. So simple, so good. This recipe comes from a Rose Reisman book.
Make it a little more healthy by using egg whites and a multi grain or rye bread.
This is such a simple and easy salad without any high calorie or fatty salad dressings to overpower the flavours of natural ingredients.
When making this salad for lunch I like to add some grilled chicken