Tubettini and Brussels Sprouts Soup
|Leeks||3 , cut into 1/4-inch pieces (White Part Only)|
|Potato||1 Large, finely diced|
|Chicken broth||6 Cup (96 tbs)|
|Brussels sprouts||1 Pint, coarsely chopped|
|Tubettini||1⁄2 Cup (8 tbs) (A Small Hollow Soup Pasta)|
|Chopped parsley||3 Tablespoon|
|Freshly grated double gloucester/Any other good grating cheese||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Freshly grated double gloucester/Any other good grating cheese||1⁄4 Cup (4 tbs), freshly grated|
In a large pot, heat the butter over medium heat.
Add the leeks and potatoes, sprinkle with salt and pepper and saute for 2 minutes, just to coat them well.
Stir in the broth, bring to a boil, then lower heat and simmer covered for 5 minutes.
Stir in the Brussels sprouts, simmer 10 minutes or until the vegetables are just about cooked.
Add the tubettini and cook, uncovered, 5 minutes or until al dente.
Taste for seasoning.