John Myers
Contents
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Ingredients
- 1000 ml Chicken broth
- 1 piece Shallot
- 2 piece Beans white, ripe canned food, drained, cooked
- 60 g Pasta Conchiglie
- Pul Biber, to your taste
- Salt
- Black pepper from the mill
- Rotisseur mustard
- Parsley
- Olive oil
- 2 piece Chinese garlic
Instructions
preparation
- Pour the beans into a sieve, rinse briefly and allow to drain. Chop the shallot into small cubes.
- In the meantime, heat the chicken broth with the shallot, add half of the beans and briefly bring to the boil, covered, over low heat. Then puree this mass. Now add the "conchiglie" and cook "al dente".
- In the meantime, peel the garlic and dice it finely.
- When the "Conchiglie" are al dente, remove the pan from the heat and add the remaining beans, cover with the lid and leave to stand for a few more minutes. Season the soup with salt & pepper & mustard & pul biber as you like. (the soup should only have a very slight spiciness)
- While the "conchiglie" are getting closer to the "al dente", we heat some olive oil in a small pot and deep-fry the garlic, the garlic should be nice and brown ... but not burnt !!! ... then degrease on crepe We also pluck a few parsley leaves from the stalk and cut them finely.
- Note ... the soup sets quickly, if necessary stretch with a little chicken broth.
- Now put the finished soup in a soup cup, sprinkle with a little parsley and serve the roasted garlic and now ..... enjoy your meal .....
Nutrition
Serving: 100gCalories: 23kcalCarbohydrates: 4.2gProtein: 1gFat: 0.1g
