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This soup looks so inviting when presented as a small appetizer portion, and it is a perfect starter for a sit-down dinner
This soup looks so inviting when presented as a small appetizer portion, and it is a perfect starter for a sit-down dinner. I sometimes serve it in little enamel mugs, as pictured, but I also love to pick from the mismatched collection of assorted bone china teacups I inherited from my mom. Either way, the cute factor impresses everyone. As with any soup, this tastes great (if not better) the next day.
Makes 12 4-oz servIngs
NOTES: Chiffonade is a term used for finely cut or shredded leafy herbs such as basil, mint or sage. To achieve a chiffonade, flatten each leaf and stack on top of each other, then tightly roll the stack and finely slice. This will produce a lovely stack of shredded herbs.
This would also be fun to serve in shooter glasses for a cocktail party. This recipe makes enough for 24 2-oz shooter portions. If topping with Parmesan tuiles, make them half the size as suggested in the recipe to make 24 tuiles.
These cute, little crisps look daunting, but they are truly as easy to make as mounding two tablespoons of grated Parmesan onto a parchment-lined cookie sheet and baking. You are welcome to add flavors, such as a teaspoon of smoked paprika, a pinch of lemon zest or cracked pepper. So easy and such impact. What are you waiting for?
Makes 12 tuiles
Recipe courtesy of Penguin Random House from Caren McSherry’s cookbook, Starters, Salads and Sexy Sides.