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Italian Penicillin Pastina Soup
50 minVoor 6Nutri-Score C€€
C
50 min
50 minItalian Penicillin Pastina Soup
recept van
Chef Aimee 👩🍳🌟
@chefaimes
2 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
chicken stockVoorraadkast1,9 liter
carrots (roughly chopped)Groente en fruit4 stukken
celery stalks (roughly chopped)Groente en fruit4 stukken- yellow onion (roughly chopped)Groente en fruit1 stuk
garlic cloves (peeled)Groente en fruit5 stukken- ginger pasteVoorraadkast5 ml
- fresh thyme (sprigs)Groente en fruit3 stukken
- fresh rosemary (sprigs)Groente en fruit2 stukken
turmericKruiden en specerijen2 g
fresh Parmesan (rind cut off and reserved, rest grated)Zuivel150 g
pastina pastaGranen200 g
butterZuivel60 g- lemon juice (freshly squeezed)Groente en fruit30 ml
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
egg yolksZuivel2 stukken
per portie
Voedingswaarden
243kcal
- Koolhydraten
- 29 g
- Eiwitten
- 9 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Soeppan
Blender
Vergiet
Steelpan
stap voor stap
Bereiding
- Stap 1
Chop the vegetables
- Roughly chop the carrots, celery and onion.
- Optionally cut the rind off the Parmesan and set it aside.
- Stap 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.
- Stap 3
Simmer the soup
- Let it simmer until the vegetables are soft.
- Stap 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.
- Stap 5
Boil the pastina
- Boil the pastina in a saucepan until tender.
- Stap 6
Enrich the pastina
- Add the butter, salt, pepper, fresh Parmesan and egg yolk to the drained pastina.
- Stap 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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