Creamy Soup with Pasta
Soups • European
Description
If you want the soup to be nutritious and healthy, you can add celery root and parsley root. They should be grated on a coarse grater and sautéed together with the carrots and potatoes.
Ingredients
- Potato 10 oz
- Carrot 1 piece
- Butter 1 tablespoon
- Cream 3 tablespoons
- Ground Black Pepper to taste
- Salt to taste
- Onion 1 head
- Chicken Broth 0 qt
- Pasta (corkscrew) 5 oz
- Chicken fillet 10 oz
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Peel and finely chop the onion. Wash, peel, and dice the potato. Wash the carrot and grate it on a coarse grater.
Step 2
In a heavy-bottomed pot, melt the butter and sauté the onion until translucent. Once the onion is translucent, immediately add the carrot and potato. Sauté everything on low heat for 5 minutes, then pour in the broth and bring it to a boil. Reduce the heat to low and cook the soup for about 30 minutes, until the vegetables are soft. Add the cream and puree the vegetables with an immersion blender. Season the soup with salt and pepper.
Step 3
At the very end, add the diced chicken fillet and pasta to the soup.
Step 4
After cooking, ladle the soup into bowls and sprinkle with chopped herbs.
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