Rachel Khoo’s Cream of Tomato Soup with Crunchy Lemon Chickpeas
Is it soup time yet?
I think of soup, salad and bread as the perfect trifecta of meals.
So perfect noon or night. Nourishing, filling but not leaden. And so easy to put on the table.
I’m already missing summer tomatoes. But “Cream of Tomato Soup with Crunchy Lemon Chickpeas” still lets me enjoy the tangy-sweet perfume of tomatoes even off-season.
It’s from the newest cookbook by Rachel Khoo, the London- and Paris-based food columnist and host of the TV series, “The Little Paris Kitchen.”
Like her other cookbooks, “Rachel Khoo’s Kitchen Notebook” (Chronicle Books) is illustrated with her whimsical illustrations. The more than 100 recipes riff on familiar dishes with Khoo’s unmistakable thoughtful and creative touches.