Plato principal
Italian Penicillin Pastina Soup
50 minPara 6Nutri-Score C€€
C
50 min
50 minItalian Penicillin Pastina Soup
receta de
Chef Aimee 👩🍳🌟
@chefaimes
2 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken stockDespensa1,9 litros
carrots (roughly chopped)Frutas y verduras4 piezas
celery stalks (roughly chopped)Frutas y verduras4 piezas- yellow onion (roughly chopped)Frutas y verduras1 pieza
garlic cloves (peeled)Frutas y verduras5 piezas- ginger pasteDespensa5 ml
- fresh thyme (sprigs)Frutas y verduras3 piezas
- fresh rosemary (sprigs)Frutas y verduras2 piezas
turmericEspecias2 g
fresh Parmesan (rind cut off and reserved, rest grated)Lácteos150 g
pastina pastaCereales200 g
butterLácteos60 g- lemon juice (freshly squeezed)Frutas y verduras30 ml
saltEspecias5 g
black pepperEspecias2 g
egg yolksLácteos2 piezas
por ración
Nutrición
243kcal
- Carbohidratos
- 29 g
- Proteínas
- 9 g
- Grasas
- 10 g
lo que usará
Utensilios
Olla
Batidora de vaso
Escurridor
Cazo
paso a paso
Preparación
- Paso 1
Chop the vegetables
- Roughly chop the carrots, celery and onion.
- Optionally cut the rind off the Parmesan and set it aside.
- Paso 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.
- Paso 3
Simmer the soup
- Let it simmer until the vegetables are soft.
- Paso 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.
- Paso 5
Boil the pastina
- Boil the pastina in a saucepan until tender.
- Paso 6
Enrich the pastina
- Add the butter, salt, pepper, fresh Parmesan and egg yolk to the drained pastina.
- Paso 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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