Pastina Soup
Directions
- 1In a pot, combine chicken broth, a pinch of salt, onion, carrot, celery, and garlic. Bring to a boil, cover, and simmer over medium/low heat for about 20 minutes until vegetables are tender.
- 2Transfer cooked veggies to a blender, add turmeric, and a little broth. Blend until smooth.
- 3Add blended vegetables back to broth with another pinch of salt and 1 tbsp butter. Stir to combine.
- 4Pour in pastina and simmer uncovered for about 8 minutes, stirring occasionally, until al dente.
- 5Turn off heat. Stir in egg yolk immediately.
- 6Taste and add grated garlic and lemon juice.
- 7Serve warm with Parmesan, black pepper, and olive oil.
Ingredients
- 4 cups low-sodium chicken broth
- 2 pinches salt
- 0.5 medium onion
- 1 carrot stick
- 1 celery stalk
- 4 garlic cloves
- 0.5 tsp turmeric
- 1 tbsp butter
- 1 cup pastina
- 1 egg yolk
- 1 Parmesan cheese
- 1 clove garlic
- 0.5 lemon lemon juice
- 1 black pepper
- 1 olive oil
Equipment
potblender