Fabulous Italian Scapel Soup Food

"FABULOUS ITALIAN SCAPEL SOUP"

Steps:

• Using a wisk and large metal mixing bowl, take 2 eggs and wisk eggs gently into the 1-1/2 cups of water, wisk together for about 30 seconds until well blended.
• Next, wisk in your flour and mix for about another 30 seconds.
• Add about a tablespoon or two of butter to heated fry pan, add about a ladle full of your prepared Scapel batter until it covers most of frypan, cook each side for about a minute and a half.
• Place cooked scapel on large dish, sprinkle about a tablespoon of grated cheese on Scapel and roll like a crepe, place aside to cool. You do not need toothpicks, Scapels should stick so cheese stays inside.
• Scapels should be served in a soup bowl with Collagen broth or homemade chicken broth. About 3 Scapels per bowl of soup enjoy!

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.