Pasta And Pea Soup
|Butter||1 Ounce (2 Tablespoon, 25 Gram)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed / minced|
|Celery stick||1 , finely chopped (Celery Stack)|
|Carrot||1 , finely chopped|
|Tomato puree||1 Tablespoon (Paste)|
|Boiling beef broth||1 Pint (2 1/2 Cup, 575 Milliliter, Stock)|
|Pasta shapes||4 Ounce (1 Cup, 100 Gram)|
|Peas||7 Ounce (1 Cup, 200 Gram)|
|Parsley||1⁄4 Cup (4 tbs), chopped (A Handful Of)|
|Freshly ground black pepper||To Taste|
Put the butter in a large pot and cook for 1 minute until melted. Stir in the onion, garlic, celery and carrot. Cover with vented cling film (plastic wrap) and cook for 4 minutes.
Stir in the tomato puree (paste), pour over the boiling stock (broth) and add the pasta. Cover and cook for 8 minutes.
Add the peas 6 minutes before the end of cooking time if fresh, 4 minutes if canned or defrosted.
Season to taste and serve sprinkled with parsley or Parmesan cheese if liked.