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La Soupe Tricolore!

1 cup pumpkin, canned, measured after draining (250 ml)
12 lb baby carrots, cooked until tender (250 g)
12 teaspoon sugar
1 teaspoon salt (use flaky sea salt if possible)
12 teaspoon cinnamon
1 lb frozen spinach (500 g)
1 cup sour cream, see note in directions (325 ml)
12 teaspoon nutmeg
12 teaspoon salt
5 -7 artichoke hearts, drained well
4 ounces Laughing Cow cheese, 4 wedges
4 crescent rolls, made from crescent roll dough


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 creme 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.

Source: www.food.com