Do you have the recipes from Souplantation's lemon cream pasta and lemon rice soup?

Do you have the recipes from Souplantation's lemon cream pasta and lemon rice soup?Do you have the recipes from Souplantation's lemon cream pasta and lemon rice soup?
LEMON CREAM PASTA SAUCE WITH OPTIONAL HOT PEPPER


Preparation - Easy


Serves 4





1 cup heavy cream


3/4 cup chicken stock


1 t finely grated lemon rind plus some shredded, to garnish


1/2 - 1 T pepperoncino (hot, red pepper flakes) optional, to taste


2 T finely chopped fresh parsley


2 T chopped fresh chives





COMBINE the cream, chicken stock, lemon rind and hot pepper (optional) in a pan over medium heat. Bring to the boil, stirring occasionally. Reduce the heat and simmer gently for 10 minutes, or until the sauce is reduced and thickened slightly.





WHILE the sauce is reducing, cook the pasta.





DRAIN the pasta and return to pot.





ADD the sauce and herbs (chives and parsley) to the spaghetti and toss to combine. Serve immediately, garnished with finely shredded lemon rind.





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Lemon Rice Soup





1 tablespoon olive oil


1 small onion, chopped


1/2 cup white rice


1 teaspoon ground turmeric, or 3 strands saffron


2 tablespoons lemon juice


1 tablespoon lemon zest


1/4 cup dry white wine


6 cups chicken broth


chopped fresh dill for garnish





In a large saucepot, heat the olive oil. Add the onion and cook over low heat until the onion is softened. Stir in the rice and turmeric or saffron. Add the lemon juice, lemon zest, wine, and chicken broth and cook for 30 minutes, uncovered. In small batches, puree the soup in a blender or food processor, filling the container one quarter full of liquid before processing. Return the pureed soup to the stove to reheat, if necessary. Serve garnished with chopped dill. 4 servings.