Plat
Pastina Soup (Penicillin Soup)
45 minPour 3Nutri-Score B€
B
45 min
45 minPastina Soup (Penicillin Soup)
recette de
victoriaoverbey
@victoriaoverbey
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
low-sodium chicken brothÉpicerie1,4 litres
onion (peeled and sliced into large pieces)Fruits et légumes1 morceau
carrots (peeled and sliced into large pieces)Fruits et légumes2 morceaux
celery ribs (sliced into large pieces)Fruits et légumes2 morceaux
salt (to taste)Épices3 g
pastina or tiny pastaCéréales180 g
grated parmesan cheese (grated, for topping (optional))Produits laitiers30 g- croutons (for topping (optional))Boulangerie30 g
par portion
Nutrition
269kcal
- Glucides
- 48 g
- Protéines
- 10 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Marmite
Blender
pas à pas
Préparation
- Étape 1
Simmer the vegetables
- Add the chopped onion, carrots and celery to a pot with the chicken broth.
- Season with salt.
- Bring to a boil, then lower the heat and let simmer until the vegetables are very soft.
- Étape 2
Blend the vegetables
- Transfer the cooked vegetables to a blender or food processor.
- Blend until smooth.
- Pour the puree back into the broth in the pot.
- Étape 3
Cook the pasta
- Add the pastina to the soup and stir occasionally.
- Cook until the pasta is tender, then remove from the heat and let cool a little before serving.
- Étape 4
Serve
- Ladle the soup into bowls.
- Top with grated parmesan cheese or croutons.