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Italian Penicillin Pastina Soup
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Italian Penicillin Pastina Soup

50 minServes 6Nutri-Score C€€
from @chefaimes4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken stockPantry1.9 litres
  • carrots (roughly chopped)Produce4 pieces
  • celery stalks (roughly chopped)Produce4 pieces
  • yellow onion (roughly chopped)Produce1 piece
  • garlic cloves (peeled)Produce5 pieces
  • ginger pastePantry5 ml
  • fresh thyme (sprigs)Produce3 pieces
  • fresh rosemary (sprigs)Produce2 pieces
  • turmericSpices2 g
  • fresh Parmesan (rind cut off and reserved, rest grated)Dairy150 g
  • pastina pastaGrains200 g
  • butterDairy60 g
  • lemon juice (freshly squeezed)Produce30 ml
  • saltSpices5 g
  • black pepperSpices2 g
  • egg yolksDairy2 pieces

per serving

Nutrition

243kcal

Carbs
29 g
Proteins
9 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Colander
  • Saucepan

step by step

Method

  1. Chop the vegetables

    • Roughly chop the carrots, celery and onion.
    • Optionally cut the rind off the Parmesan and set it aside.
    Step 1

  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.
    Step 2

  3. Simmer the soup

    • Let it simmer until the vegetables are soft.
    Step 3

  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.
    Step 4

  5. Boil the pastina

    • Boil the pastina in a saucepan until tender.
    Step 5

  6. Enrich the pastina

    • Add the butter, salt, pepper, fresh Parmesan and egg yolk to the drained pastina.
    Step 6

  7. Serve

    • Spoon the pastina into bowls and ladle the soup over it.
    • Finish with a big squeeze of lemon juice and more Parmesan.
    Step 7
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