Thursday, November 13, 2008

ILLIN SOUP


this WHOLE MEAL SOUP is for 2

This soup is absolutely delicious, warming and perfect for when you feel coldy, which is what i've been for the last few weeks. It’s got everything you need for a vulnerable immune system in one bowl: lots of vegetables, liquid, carbohydrate, pure protein and fat. It’ll cost a pittance and make you feel a lot better.

3 spring onions
2 carrots
3 sticks of celery
1 leek
3 garlic cloves
2 tbsp olive oil
1 nob of butter
1 large tomato
1 litre of vegetable stock
1 bouquet garni
4 tbsp white wine vinegar
2 eggs
2 handfuls of riso pasta
freshly ground pepper
Maldon sea salt

Trim and finely slice the spring onions. Then dice the carrots and celery really finely. Slice the leek lengthways into 4 and then slice so that it’s also very small pieces. Finely dice the garlic cloves. Gently warm the olive oil in a medium pan and add the prepared vegetables. Fry lightly for 5 minutes and then add the nob of butter until it melts. Now dice the tomato and add this too. Continue to fry for a few more minutes. Pour over the vegetable stock, add the bouquet garni (if you don’t have one of these to hand, then some sprigs of thyme, and a bay leaf will do fine) and turn up the heat. Simmer for 30 minutes.

Warm a medium pan of water with the vinegar on a high flame. Crack each egg into a separate ramekin at the ready. When the water is beginning to boil, turn it to a medium flame, whisk a whirlpool and gently decant one egg. Then in the other half of the pan, do the same with the second egg. After 1 minute turn the heat off and leave the eggs to stand. Now add the handfuls of riso pasta to the rumbling soup and simmer for a few minutes so that it has plumped up and absorbed some of the tasty stock. Serve the soups and nestle an egg on top of each bowl, well seasoned.

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