The fresh, delicate flavors of spring inspired this soup. The green comes from asparagus slices and watercress leaves, the white from thin strands of capellini and sweet scallops. For a simple feast, serve with hot cheese biscuits(either from the bakery or homemade) and a marinated vegetable platter. For dessert, offer a medley of fresh strawberries, raspberries, and blueberries with creme fraiche.
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 can (about 14 1/2 oz.) same
1 teaspoon grated lemon peel
1 teaspoon dried tarragon
1/4 teaspoon white pepper
2 ounces dried capellini (angel hair pasta), broken in half
1 pound slender asparagus
12 ounces bay or sea scallops
1 bunch watercress (about 4 oz.)
3 tablespoons lemon juice
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1. In a 5 to 6 quart pan, combine broth, lemon peel, tarragon, and pepper. Bring to a boil over high heat. Add pasta; return to a boil, then reduce heat and simmer, uncovered, for 4 minutes.
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears into 1-inch pieces. Rinse scallops; if using sea scallops cut into bite-size pieces. Remove leaves from watercress; discard stems. Rinse and drain watercress. Chiffonade-cut 12 watercress leaves (see page 50) and set aside for garnish.
3. Stir asparagus and scallops into soup. Simmer, uncovered, until scallops are just opaque in center; cut to test (about 3 minutes).
4. Remove pan from heat and stir in whole watercress leaves. Cover and let stand until watercress is wilted (about 1 minute). Stir in lemon juice and sprinkle with the chiffonade of watercress. Serve immediately, since lemon juice may cause the bright green color to darken upon standing.
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makes 5 servings
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