Rotelli Pasta Soup
- 1 small onion chopped
- 1 stalk celery
- 1 small white turnip
- 1 tsp. margarine
- 4 cups chicken broth
- 2 cups vegetable juice or tomato juice
- salt and pepper to taste
- 1 1/2 cups rotelli pasta, uncooked
- 2 Tbsp. lime juice
- 1/4 cup fresh chervil or 1 Tbsp. dried chervil
- 1 green onion, thinly sliced
- 4 small broccoli florets, cooked
- 4 small cauliflower florets, cooked
Chop the onion, then cut the celery into bite-sized portions and the turnip into small triangles; set aside.
Melt the margarine in a saucepan and add the onion, celery and turnip; simmer lightly. Add the chicken broth and vegetable juice; season with salt and pepper.
Simmer for 5 minutes over low heat and add the pasta; continue cooking for 10 minutes.
Add the lime juice and chervil just before serving. Garnish with green onion, broccoli and cauliflower florets.
|Time:||15 Minutes Preparation Time|
15 Minutes Cooking Time
Source: Classic cuisine
By Raymonde G. from North Bay, Ontario
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