Special tool: soup pot
- In a large soup pot on medium heat, sweat diced vegetables in olive oil.
- Toast garlic and deglaze with white wine. Reduce by half and add chicken and chicken stock.
- Simmer for 45 minutes. Then add pasta and cook until tender. Season with salt and pepper and chopped parsley.
- Serve in a big bowl with a freshly baked baguette and a wedge of brie!
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