{Seriously Heaven.... I try really hard to take pretty food pics but I just don't know how people do it. I promise it's waaaay better than it looks. }
The kids loved it too.
I also must really love you because I'm literally typing out the whole recipe here. ;)
It's that good.
(I made a few teeny changes)
Ingredients:
4 tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 1/2 cups precooked chicken.. ( I used some grilled drumsticks we'd just made)
3 lemons
2 quarts chicken stock
Angel hair nests (you can do angel hair if can't find the pasta nests.)
2/3 cup heavy cream (I'm sure you could substitute this if you were trying to be healthier but it is good.)
salt & pepper
Fresh Parsley & Lemon Slices to garnish
Directions:
1. Cook the shallots, carrots & celery in the butter in a big pot.
2. Thinly pare the lemons & boil the lemon peels in water for 3 mins. Squeeze the lemon juice in a bowl.
3. Add the lemon peel, (Ok this is so new to me! Yes, you can eat lemon peels once they're blanched!) lemon juice and chicken stock to the veggies in the pot. Bring it all to a boil on low heat and simmer for 40 mins, stirring every once in a while.
4. Add the pasta and let it cook (this is why I like the nests... they take 3 mins) Add salt & pepper to taste and add the heavy cream. (mm mmm mmm) Heat through but don't boil once you've added the cream or it'll curdle.
5. Pour into bowls, add the parsely & Eat!
Seriously, I love this soup.
ps- I found this cookbook at the grocery store in college and it's full of the easiest & tastiest meals. (So many soups & pastas, which I love.) It's called "Practical Cooking: Quick & Easy" by Parragon Publishing.