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(Experiment 38) Pastina soup

Ingredients

  • 2 peeled carrots roughly chopped
  • 1 onion roughly chopped
  • 4 garlic cloves roughly chopped
  • 1 shallot roughly chopped
  • 2 L veggie or chicken broth low sodium
  • 3-4 tbps Extra virgin oil
  • 20 g butter
  • ~1 cup of noodle stelette,orzo, risonni etc any small shaped pasta work
  • 4 stalk of celery roughly chopped
  • ~2cup of cooked chicken finely chopped omit if you dont eat meat
  • 1 1/2 tsp salt
  • freshly grated parmesan
  • Optional garnish with fresh thyme leaves

Instructions

  • In a large pot, heat the oil and butter over medium heat. Add the celery, onion, and shallot; cook for 5 minutes, stirring occasionally.
  • Add the garlic, stir, and cook for another 2 minutes. Stir in the broth, salt, and carrot; bring to a boil, then reduce the heat and simmer uncovered for 25 minutes.
  • Using a slotted spoon, remove the vegetables and transfer them to a blender with about 1 cup of the broth. Blend until smooth and set aside.
  • In the pot with the remaining broth, add the noodles and bring to a boil. Reduce to a simmer and cook for 1 minute less than the package instructions. Turn off the heat.
  • Return the blended vegetables to the pot along with the chopped chicken. Mix well and let the flavors meld for 5–10 minutes.
  • Serve topped with fresh thyme and grated Parmesan (it’s delicious even without, but these elevate it).