Total Steps
9
Ingredients
9
Tools Needed
4
Related Article
http://www.theveggiegal.com/blog/?p=2780Ingredients
- 4 cup chopped celery
- 3 cup chopped carrots
- 1 cup chopped parsley
- 2 quart cold water
- 2 teaspoon salt
- Vegetable Broth (prepared in step 1-3)
- 1 cup matchstick-cut carrots
- 1 cup trimmed, thinly sliced fresh asparagus
- 4 dried angel hair pasta circles
Instructions
1
Step 1
In a large stockpot, combine the chopped celery, chopped carrots, chopped parsley, cold water, and salt.
2
Step 2
Bring the mixture to a boil over medium-high heat.
3
Step 3
30 minutes
Remove the stockpot from heat and let the mixture stand for 30 minutes.
4
Step 4
Pour the vegetable mixture through a fine-mesh sieve into a large bowl, discarding the solids. Cover the broth and chill until needed.
5
Step 5
In a large stockpot, bring the chilled vegetable broth just to a boil over high heat.
6
Step 6
Divide the matchstick-cut carrots and thinly sliced fresh asparagus among 4 small soup bowls.
7
Step 7
Top each bowl with a dried angel hair pasta circle.
8
Step 8
Pour the hot broth over the pasta-vegetable mixture in each bowl.
9
Step 9
10 minutes
Cover the bowls and let them stand for 10 minutes before serving.
Tools & Equipment
large stockpot
fine-mesh sieve
large bowl
small soup bowls