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Italian Penicillin Pastina Soup
50 Min.Für 6Nutri-Score C€€
C
50 Min.
50 Min.Italian Penicillin Pastina Soup
was Sie brauchen
Zutaten
chicken stockVorräte1,9 Liter
carrots (roughly chopped)Obst & Gemüse4 Stücke
celery stalks (roughly chopped)Obst & Gemüse4 Stücke- yellow onion (roughly chopped)Obst & Gemüse1 Stück
garlic cloves (peeled)Obst & Gemüse5 Stücke- ginger pasteVorräte5 ml
- fresh thyme (sprigs)Obst & Gemüse3 Stücke
- fresh rosemary (sprigs)Obst & Gemüse2 Stücke
turmericGewürze2 g
fresh Parmesan (rind cut off and reserved, rest grated)Milchprodukte150 g
pastina pastaGetreide200 g
butterMilchprodukte60 g- lemon juice (freshly squeezed)Obst & Gemüse30 ml
saltGewürze5 g
black pepperGewürze2 g
egg yolksMilchprodukte2 Stücke
pro Portion
Nährwerte
243kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 9 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Kochtopf
Standmixer
Seiher
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Chop the vegetables
- Roughly chop the carrots, celery and onion.
- Optionally cut the rind off the Parmesan and set it aside.
- Schritt 2
Start the broth
- Add the chopped vegetables, Parmesan rind, garlic cloves, thyme, rosemary, ginger paste, salt and turmeric to the soup pot.
- Cover everything with the chicken stock.
- Schritt 3
Simmer the soup
- Let it simmer until the vegetables are soft.
- Schritt 4
Blend the vegetables
- Remove the fresh herbs and the Parmesan rind.
- Strain out the vegetables and add them to a blender with a bit of the broth.
- Blend until smooth, then return the purée to the pot.
- Schritt 5
Boil the pastina
- Boil the pastina in a saucepan until tender.
- Schritt 6
Enrich the pastina
- Add the butter, salt, pepper, fresh Parmesan and egg yolk to the drained pastina.
- Schritt 7
Serve
- Spoon the pastina into bowls and ladle the soup over it.
- Finish with a big squeeze of lemon juice and more Parmesan.
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