Italian penicillin soup: a delicious dish returning strength, relieves fatigue and foods of the soul – life
If you feel spring fat these days or just want to eat something warm and comforting that « lift » you, Italian penicillin soup is the right solution for you! Here’s her secret and how you can easily prepare at home.
Italian penicillin soupinspired by a famous Italian refreshing recipe for chicken soup Pastina in Brodo, is enriched with velvety egg strips, aromatic vegetables and a fine dose of Parmesan who gives her irresistible Umami finish.
Strengthens, heats, heavy …
The tiny pasta provides fullness of taste and texture that will make every bit last longer on your palate. If there is something that can fix colds, tired or simply a bad day – then it is definitely penicillin soup, it writes Miss7.
This soup can be prepared in advance and store in the refrigerator up to 5 days. The basis for it can freeze up to 2 months – before serving, it is a little warm and enjoy the plate full of fine tastes.
Italian penicillin soup
Ingredients:
- 2 carrots
- 3 stalks celery
- 1 onion
- 8 Chains of garlic
- 8 cups of chicken broth
- 2.5 teaspoon butter
- 2 tablespoons of fresh minced black pepper
- 2 eggs
- 3 tablespoons of parmesan
- 2 tablespoons of fresh parsley
- 225 g of pasta
Procedure:
- In a large pot on the middle fire, mix the carrot cut into dice, pieces of celery, chopped onion, large chopped garlic, 6 cups of chickenbuon and salt. Let it boil, then reduce fire and cook, intermittently mixing, while vegetables do not soften, 25-30 minutes.
- When vegetables soften enough, chop it with a stick mixer while the soup does not get a gentle orange color, but with visible pieces of vegetables. If you do not have a manual mixer, carefully switch to the blender and blend to the desired consistency.
- Add the remaining 2 cups of broth, stir 1 tablespoon butter and spice fresh minced pepper to taste.
- Re-heat the soup on a light fire.
- Meanwhile in a smaller bowl, whisk eggs, fine Narendani Parmesan and chopped parsley.
- Mixing the soup, slowly pour a mixture of eggs, cheese and parsley, allowing you to form delicate strips of the cooked egg.
- In a separate pot, boil your salted water and cook small pasta according to the instructions on the package. Distract and switch to the bowl, then add the remaining tablespoon butter and stir to coat evenly.
- When serving, put several spoons of pasta into each bowl, then pour the hot soup.
- If desired, add more parmesians and fresh parsley for extra taste. Pleasant!
