Tia Mowry’s 3 Spring Soup Recipes | Quick Fix

Cozy up with these 3 spring soup recipes. Gazpacho, lemon soup with chicken, and pesto and pea tortellini soup are on the menu!

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Gazpacho- 0:18
Lemon Soup with Chicken- 3:16
Pesto and Pea Tortellini Soup- 6:36

RECIPES: http://bit.ly/2Hm1Olt

Yields: 4 servings
Prep time: 15 minutes
Total time: 1 hour and 20 minutes
3 cups (about 8 to 10) vine ripen tomatoes, cores removed and coarsely chopped
1 english cucumber, peeled and chopped
1 red pepper, cored, seeded and coarsely chopped
2 clove garlic, chopped
½ cup tomato base vegetable juice
5 tablespoons high quality extra virgin olive oil
¼ cup sherry vinegar
1 teaspoon kosher salt
Extra virgin olive oil
Fresh cracked black pepper
Basil julienne
Grilled Ciabatta bread slices
Add all the ingredients in blender. Blend at high speed until pureed. If not using a high speed blender pour the mixture through a large sieve to remove any chunks. Taste soup for salt seasoning. Chill in refrigerator for at least an hour, longer the better. To serve, ladle into a bowl, drizzle with a bit of oil, fresh cracked pepper and basil. Serve with bread.

Lemon Soup with Chicken
Yields: 4 servings
Prep time: 15 minutes
Total time: 30 minutes
4 cups low sodium chicken stock
1 cup water
1 cup orzo pasta
6 large egg yolks
1/3 cup fresh squeezed lemon juice (about 2 to 3 lemons)
3 cups shredded cooked chicken
1 teaspoon kosher salt
½ teaspoon white pepper
¼ teaspoon turmeric
In a small stock pot, heat the stock and water to a boil. Reduce heat and add orzo, simmer for 7 minutes. Meanwhile, whisk the egg yolks in a medium bowl. Remove a cup of the hot stock and slowly drizzle it into the egg yolks, while whisking. This will stop the eggs from scrambling when they mix with the hot soup. Reduce heat to medium low, slowly whisk the eggs into the soup in the pot. Simmer the soup for 3 to 5 minutes, stirring the constantly. Remove from heat, Stir in chicken, lemon juice, salt and white pepper. Garnish with tarragon sprig.

Pesto and Pea Tortellini Soup
Yields: 1 serving
Prep time: 5 minutes
Total time: 7 minutes
4 cups chicken stock
1 cup water
1 pound cheese tortellini
2 cups spinach
3 tablespoons premade pesto
1 cups frozen peas
Salt and pepper to taste
Lemon wedge
Grated parmesan, as garnish
In a large stock pot, bring the stock and water to a boil. Add the Tortellini and reduce heat to a simmer for 5 minutes. Gently stir in spinach until wilted. Stir in pesto and peas. Simmer for another 5 minutes, until everything is heated through. Taste for salt and pepper. Ladle into a bowl, Add lemon wedge and sprinkle with cheese.

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