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Nonna's Italian Penicillin (Pastina Soup)
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Nonna's Italian Penicillin (Pastina Soup)

1 h 35 minPara 6Nutri-Score B€€
de @pasquella1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • onion (cut in halves, some diced)Frutas y verduras4 piezas
  • garlic (whole bulb, peeled and chopped)Frutas y verduras1 pieza
  • carrots (cut into big chunks)Frutas y verduras450 g
  • celery (stalk, cut into big chunks)Frutas y verduras1 pieza
  • fresh parsley (chopped)Frutas y verduras15 g
  • olive oil (for drizzling)Despensa30 ml
  • butter (a pat)Lácteos20 g
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • garlic powderEspecias3 g
  • chicken bone broth (homemade preferred)Despensa1,5 litros
  • Better Than BouillonDespensa15 g
  • roasted chicken (meat pulled off the bone and diced)Carne500 g
  • pastinaCereales150 g
  • heavy whipping creamLácteos120 ml
  • flour (to thicken, as needed)Despensa10 g
  • chives or scallions (chopped, for garnish)Frutas y verduras10 g
  • Parmesan (freshly grated)Lácteos40 g

por ración

Nutrición

226kcal

Carbohidratos
18 g
Proteínas
16 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Sartén
  • Cucharón

paso a paso

Preparación

  1. Prepare the vegetables

    • Cut the onions in halves and dice some of them.
    • Peel the whole garlic bulb and chop it.
    • Cut the carrots and celery stalk into big chunks so they blend nicely.
    • Chop the fresh parsley.
    Paso 1

  2. Sauté the aromatics

    • Drizzle olive oil into a pot and add a pat of butter.
    • Sauté the diced onion, garlic and parsley until fragrant.
    • Season with salt, pepper and garlic powder.
    Paso 2

  3. Add the broth and vegetables

    • Pour in the chicken bone broth and stir in the bouillon paste for a savory flavor.
    • Add the remaining vegetable chunks.
    • Let it boil slowly.
    Paso 3

  4. Blend the vegetables

    • Drain the cooked vegetables out of the broth, keeping the broth in the pot.
    • Blend the vegetables into a smooth purée.
    Paso 4

  5. Cook the pastina and chicken

    • Pull the meat off the roasted chicken and dice it.
    • Add the pastina and the chicken to the simmering broth.
    • Let it simmer for a while.
    Paso 5

  6. Finish the soup

    • Stir the vegetable purée into the pot.
    • Add the heavy whipping cream and a touch of flour to thicken to your liking.
    Paso 6

  7. Garnish and serve

    • Ladle into bowls and top with chopped chives or scallions.
    • Finish with freshly grated Parmesan.
    Paso 7
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