
1.5 litres/2 1/2 pints Meat Stock | |
3 tablespoons olive oil 1 onion, chopped 1 carrot, chopped | |
1 celery stick, chopped 200 g/7 oz potatoes, diced 200 g/7 oz turnips, diced | |
150 g/5 oz quadrucci pasta salt and pepper |
1. | Bring the stock to the boil. Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned. |
2. | Add the potatoes and turnips, mix well and pour in the stock. Bring back to the boil, then reduce the heat and cook for about 45 minutes. |
3. | Add the pasta and cook for a further 8 minutes until al dente. Season with salt and pepper to taste. Ladle into a soup tureen and serve. |
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