With a chill in the air and winter well and truly in force, for this week's Presto Pasta night I've decided to make a comforting soup using Quadratini
which are these tiny squares of egg noodle pasta.
If they aren't cute enough I'm doubling up by using micro herbs
On the left is Watercress and on the right is Chervil - they are sold in small pots and you basically just trim off the quantity you wish to use. If you grow your own herbs then consider using them when they are still young rather than waiting for them to fully mature.
The idea of this soup is quite simple but I think, quite soothing. Just cook the pasta in good chicken stock, home made for the best result and when it's tender pour it over a bed of cut micro herbs.
See, I said it was simple.
Quadratini and Micro Herb Soup
Watercress and Chervil Micro Herbs, or a mix of your favourite herb leaves
Place the stock onto a medium heat and allow to come to near boiling point, add the pasta and stir well. Cook for about 5 minutes and then turn off the heat and cover the pot - the pasta will continue to cook in the residual heat.
Meanwhile, cut the desired amount of watercress and chervil - rinse and dry well before placing in the bottom of your serving bowl.
As you can see the herbs take up about a third of the dish.
Taste the soup and season with salt and freshly ground white pepper - if needed, re-heat it to come to serving temperature and then just pour it over the herbs.
Serve at once.
It's best if the soup is not boiling hot, just pleasantly warm as you don't want to shock the herbs with boiling soup, you just their flavours to seep into the stock.
You could take this premise and use Asian herbs like Vietnamese mint and coriander, lemongrass and ginger, add fresh chilli for a little heat.
Tagged with Pasta