from Gordon Ramsay: This is a classic Italian soup, full of many different textures and vegetables. But it?s also a little bit more than a soup - it?s almost a main course that you can eat with crusty bread for lunch. The idea behind most soups is to cook them as quickly as possible to keep all the freshness in. This dish is a prime example of needing to cook all the ingredients gently first in the oil and then adding the stock while it?s boiling. This way you?re not stewing it for hours and losing all the goodness out of the vegetables. The thickener of this soup, although it?s got tomato pur?e and all the vegetables in there, is the starch from the pasta, so don?t panic if the soup looks a bit thin at first."I like that it's a thick hearty soup with yhat bit of panchetta sets it off. I added sundried tomatoes because it makes it more tomatoy in little bites. Good stuff!!" - andyeats
Yield: 4 Ready in 45 minutes
favorite of 29 people 14 people want to try
|1 largered onion; peeled and chopped|
|1 clovegarlic; peeled and crushed|
|1 teaspoonfresh rosemary leaves; finely chopped|
|250 gramspancetta or smoked streaky bacon; cut into lardons|
|1 mediumcarrot; peeled and diced|
|1 smallswede; peeled and diced|
|2 stickscelery; trimmed and chopped|
|1 mediumleek; trimmed and chopped|
|Sea salt and freshly ground black pepper|
|1 tablespoontomato puree|
|2 literschicken or vegetable stock|
|1/2 Savoy cabbage; roughly chopped|
|250 gramsmangetouts; halved|
|15 cherry tomatoes; halved|
Heat a little olive oil in a large pan and lightly saute the onion, garlic and rosemary until softened. Add the pancetta or bacon and cook without colouring for 3-4 minutes until the fat begins to come out, then add the carrot, swede, celery and leek and cook for 2-3 minutes until they begin to soften. Season the vegetables while they?re cooking in the pan. Add the tomato pur?e, stir, and continue cooking for 1 minute. Then add the hot stock. Turn down to a simmer and continue to cook for a further 15 minutes.
Put the spaghetti into a clean tea-towel and roll it up so you?ve got a sausage shape. Hold both ends tightly, then place it on a table and run it over the edge so the spaghetti breaks into small even pieces. Add to the soup and simmer until the spaghetti is tender - it should take about 10 minutes. Add the cabbage, mangetouts and tomatoes and cook for 5 minutes more.
Check the seasoning, then serve the soup in bowls and top with a spoonful of pesto. Eat with crusty bread. Perfect comfort food for a blustery day.
Extracted from Kitchen Heaven by Gordon Ramsay, published by Michael Joseph on May 6 at ?20, ? Optomen Television and Gordon Ramsay, 2004. Food photography ? Lis Parsons, 2004, reportage photography ? Mark Read and Chris Terry, 2004. Available at the Books First price of ?16 plus ?1.95 p&p on 0870 160 8080;
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