There’s nothing like a chicken soup to warm you up on a cold winter’s day.
Ingredients
- 1 tablespoon olive oil
- 1 medium fennel bulb, ends trimmed, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 large zucchini, ends trimmed, finely chopped
- 2 garlic cloves, crushed
- 3 x 500ml ctns chicken consomme
- 75g (1/3 cup) risoni
- 85g (1/2 cup) shelled fresh peas
- 1 tablespoon finely chopped fresh tarragon
- Salt & freshly ground black pepper
- Sliced ciabatta, to serve
Method
- Step 1Heat the oil in a large saucepan over high heat. Add the fennel, carrot, zucchini and garlic and cook, stirring, for 5 minutes or until just tender. Add the consomme and bring to the boil. Add the risoni and cook, stirring occasionally, for 10 minutes or until pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green and tender. Remove from heat.
- Step 2Add the tarragon and stir to combine. Taste and season with salt and pepper.
- Step 3Ladle the soup among serving bowls, and serve with ciabatta.
Nutrition
622 kj
Energy
4g
Fat Total
1g
Saturated Fat
10g
Protein
1349.68mg
Sodium
7g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
You will need 210g fresh peas for this recipe. If fresh peas are unavailable, you can use 80g (1/2 cup) frozen peas instead. Ciabatta is a crusty Italian bread.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
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