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Vegetarian
Recipes - Winter Vegetable and Pasta Soup Recipe
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Winter Vegetable and Pasta Soup
Recipe
Ingredients
Serves 6
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1 1/4
quarts/1.25 liters Vegetable Stock
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1 leek, thinly sliced
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5
oz/150 g carrot, coarsely chopped
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4 oz/125 g celery, coarsely chopped
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8 oz/250 g cauliflower florets
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8 oz/250 g tagliolini pasta
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2 tbsp soy sauce
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salt and freshly ground black pepper to taste
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yolks of 4 hard boiled eggs, crumbled
Method:
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Bring the stock to a boil in a large saucepan over
medium heat.
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Add the leek, carrot, celery, and cauliflower and simmer
for 20 minutes.
Add the pasta and cook until al dente.
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Stir in
the soy sauce and season with salt and pepper. Ladle into soup bowls and garnish with the
crumbled egg yolk.
Serve hot.
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