Читать книгу Winter Cuisine - Bernhard Long - Страница 60

Ingredients for 2 meals

75 Grams Orzo pasta (or other soups pasta)

160 g chicken breast

425 milliliters of Mediterranean vegetable broth

2 small carrots vegetables ( so. 80 grams)

1 small courgettes (so. 160 grams)

1 small fennel bulb (so. 250 grams)

1 sachet saffron threads (so. 0.1 grams)

Salt and pepper from the mill

The preparation process

Pasta in plenty of salted boiling water on product description or packing instructions bite simmer, cooking. Drain, short under cold water quenching and drain.

While cook the pasta, chicken breast fillet, rinse and dry it in 1 centimeter cubes crush.

Chicken cubes with the broth in a pot. On Medium Heat, bring to the boil and allow to cook for 5 minutes.

Chicken Cubes with a foam trowel lift it out. The broth through a fine sieve into a 2. Pot.

Carrot vegetables and courgettes in clean water, cleaning, carrot vegetables peel and chop both in fine stripes.

Fennel in water clean and cleaned, the green store. The tuber is in two halves to crush and also in fine stripes crush.

Liquid again bring to a boil. Vegetables carrots, courgettes, fennel and the saffron. 2 minutes at medium heat and cook.

Chicken and cook for 3 minutes. With salt and freshly ground pepper tastes.

Noodles briefly in the boiling liquid heat. Soup in deep plates. The Fennel green crushing, sprinkle and soup.