Italian Penicillin Soup
, Serves 4
A comforting chicken-broth soup with pureed vegetables stirred in and tiny acini di pepe pasta.
| 20 g butter | Melt butter, sauté veggies 5 min | Add broth, bay, rind; simmer 15-20 min | Remove rind & bay; puree veggies with water | Boil broth, cook pasta 8-9 min | Stir in puree, cook 5 min | Ladle; top with parmesan, parsley, lemon |
| 1 medium onion, cut in quarters | ||||||
| 2 large carrots, peeled, in large chunks | ||||||
| 2 celery sticks, in large chunks | ||||||
| 2-3 whole garlic cloves | ||||||
| kosher salt & black pepper | ||||||
| 1.4 L low-sodium chicken broth | ||||||
| 2 bay leaves | ||||||
| 1 parmesan rind (optional) | ||||||
| 135 g acini di pepe (or tiny star pasta) | ||||||
| 240 ml cold water | ||||||
| freshly grated parmesan (for garnish) | ||||||
| fresh lemon juice (for garnish) | ||||||
| fresh chopped parsley (for garnish) |
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