Directions
- 1Chop onion, garlic, celery, and carrots.
- 2Add the chopped vegetables to a pot with olive oil.
- 3Add a bay leaf and chicken stock, then simmer for thirty minutes.
- 4Remove the ingredients from the pot and blend with some of the stock.
- 5Pour the blended mixture back into the pot.
- 6Season with salt and pepper.
- 7Add pastina to the pot and cook until perfectly al dente.
- 8Plate the soup and finish with olive oil, black pepper, and parmigiano reggiano.
Ingredients
- 1 onion
- 4 cloves garlic
- 2 stalks celery
- 2 carrots
- 2 tablespoons liquid gold
- 1 bay leaf
- 6 cups chicken stock
- 1 pinch salt
- 1 pinch pepper
- 1 cup pastina
- 1 parmigiano reggiano
- 1 tablespoon olive oil
Equipment
knifepotblender
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