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Ingredients (nutrition)
- pinch of saffron strands
- 3 crushed garlic cloves
- 1 chopped onion
- 1 sliced celery stick
- 1 thinly sliced leek
- 2 diced carrots
- 1 pt chicken stock
- 1 3/4 lb canned chopped tomatoes
- 2 oz frozen peas
- 2 oz soup pasta (Ditalini or Orzo)
- 1 teaspoon caster sugar
- salt and ground black pepper
Cooking Instructions
- Soak the saffron strands in 1 tablespoon of boiling water. Leave for 10 minutes.
- Put the garlic, onion, celery, leek and carrots in a large saucepan.
- Add the stock, bring to the boil, cover and simmer for approximately 15 minutes.
- Add the tomatoes, peas and saffron with its soaking liquid.
- Bring back to the boil and add the pasta. Simmer for 10 minutes until the pasta is cooked.
- Sprinkle in the sugar and season well with salt and pepper.
- Stir thoroughly and serve hot.
Servings: 6
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