Italian Pastina Soup recipe скачать в хорошем качестве

Italian Pastina Soup recipe

Italian Pastina Soup Pastina type: ½ cup pasta ( or more) per serving Stelline (little stars), Acini di Pepe (Grain of Pepper) Vegetable Blended Soup: Chicken Soup 1 Zucchina 1 leek 1 leek 1 carrot 2 carrots 1 onion 1 onion 1 celery stick 1 potato 1 garlic clove 2 garlic cloves 5 drumsticks 2 tbsp olive oil 2 bay leves ½ tsp pepper 10 whole peppercorns 1 tsp coarse salt 6 cups water 5 cups water ½ tsp coarse salt 1 tsp salt (if needed ) 2 tbsp parmesan cheese 2 tbsp parmesan cheese 2 tsp chopped parsley Vegetable blended Soup: On low, heat up 2 tbsp of olive oil in the mean time, clean and dice onion, celery and carrots. When the oil is ready, add the vegetables and soute’ until tender ( 5-8 min) finish cleaning the rest of the veggies, cut the garlic in half and remove the core. When all the vegetables are in the pot, add ½ tsp pepper, 1 tsp coarse salt, 5 cups water, mix together, close the lid and cook on high for 20 min. Blend the soup, add 1 tsp salt if needed and keep it warm. Cook the ½ cup of Pastina, added to the soup and as final touch add 2 tbsp parmesan and 2 tsp chopped parsley. Chicken Soup: Clean and cut all the veggies, added to the pot, add 5 drumstick, 2 bay leaves, 10 peppercorns, 6 cups of water, ½ tbsp coarse salt. Close the lid and cook on high for 1 hour. After venting the steam out, skim the soup and remove the meat from the bone. Put the meat back in the pot. Cook the Pastina separately and when is done added to the soup. You can strain and collect the broth and use this as soup. Add parmesan and chopped parsley and Enjoy!