La Soupe Tricolore Recipes

INSALATA TRICOLORE

Steps:

• Arrange tomato slices on a serving platter. Lay 1 avocado slice on top of each tomato, and top with fresh mozzarella. Drizzle olive oil, then balsamic vinegar over the tops, and season with salt and pepper.

TRICOLORE CHOPPED SALAD

Steps:

• Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
• Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
• To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.

TRI-COLOR SLAW WITH LIME DRESSING

Steps:

• Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
• Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

TRI COLORE SALAD

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

LA SOUPE DE LOUVIERS

Steps:

• 1. Place the oil and the onions in a heavy stockpot over medium heat and cook until the onion begins to turn translucent and give up some of its liquid, about 4 minutes. Add the leeks, the turnips, the carrot, and the celery, stir and cook, stirring frequently, until all of the vegetables are translucent but not limp, about 15 minutes. Add the potatoes and the cabbage, stir, then pour over the water. Add the remaining ingredients, stir, cover and bring to a boil. Reduce the heat to medium low so the soup is simmering merrily and cook until the vegetables are tender through but not mushy, about 20 minutes. Adjust the seasoning and remove the bay leaves, the cloves, and the thyme.
• 2. To serve, ladle the soup into 6 warmed, shallow soup bowls. Sprinkle each serving with a pinch of freshly grated nutmeg and serve immediately.

PENNE TRICOLORE

Steps:

• In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
• In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
• Seeding Zucchini and Summer Squash:.
• Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.

TRICOLOR SALAD

Steps:

• Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

LA SOUPE TRICOLORE!

Steps:

• Make sure the cooked carrots, pumpkin, defrosted (cooked) spinach and artichoke hearts have been drained well.
• Put the carrots and pumpkin in a blender or processor, and add the sugar, salt, cinnamon and 1/2 cup sour cream. If you can find thick crème fraiche, it's better. If the colour is a bit pale, cheat and add a drop of yellow food coloring! Scrape out into a bowl and keep covered.
• Rinse your blender or processor bowl, then add the drained spinach, another 1/2 cup sour cream, the nutmeg and salt. Whizz, and scrape into a bowl & keep. (Again, you could add a drop of green food colouring).
• Process the artichoke hearts with the Laughing Cow cheese and a good pinch of salt.
• Heat the three ingredients in a warming oven (about 100 deg F, 80 deg C) until warm to hot, and also heat 4 small, shallow soup plates or other suitable containers.
• Use a double fold of foil, about the width of a school ruler, and put in the centre of a soup plate.
• Carefully (if you use both hands it works well!) pour in small amounts of the yellow soup mixture and the green spinach mixture, to just cover the bottom of the soup bowl. Remove the foil. You should have two colours of soup.
• Drizzle the artichoke mixture (or drop in small dots with a spoon) down that centre line.
• Complete your 4 plates, and serve each with a crescent roll if you like.