An Italian soup: a blended vegetable soup of celery, carrot, onion and garlic with small pasta (pastina or orzo), which you finish with beaten egg, butter and Parmesan. It is a gentle, comforting soup for a cold day. A tip: stir the egg straight and firmly into the hot soup, so you get fine threads instead of lumps.
Pastina soup with egg and Parmesan
Pastina soup with egg and Parmesan
Method
01
Stock
Mix the chicken stock and the water in a soup pan and put it on medium heat.
02
Cooking the vegetables
Add the celery, the carrot, the garlic and the onion and bring to the boil. Partly cover the pan and boil the soup for about 30 minutes.
03
Blending
Turn the heat off and blend the soup with a stick blender.
04
Cooking the pasta
Bring the soup back to the boil, add the pastina or orzo and cook until the pasta is done. Stir regularly so it does not catch.
05
Adding the egg
Turn the heat low so the soup stays hot but does not boil. Pour the egg into the soup in a thin stream and stir straight and firmly until you see threads of egg. Let it cook for 1 minute.
06
Serving
Stir in the butter and the 30 g of Parmesan. Serve with the extra Parmesan and black pepper.
Tips & notes
Pastina is small pasta shapes; orzo (rice-shaped pasta) is a good alternative. The soup thickens strongly on standing; add some water or stock when reheating. Use a fresh egg from a reliable source.
Chef's tip
Keep the soup hot (just below the boil) before you add the egg: that way the egg sets in the soup and cooks through.
Contains:
Gluten
Eggs
Milk
Celery
