Tubettini and Brussels Sprouts Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 3 leeks (white part only), cut into 1/4-inch pieces | ||
| Potato | 1 Large, finley diced | |
| Chicken broth | 6 Cup (16 tbs) | |
| 1 pint of Brussels sprouts, coarsely chopped | ||
| Tubettini | 1/2 Cup (16 tbs) | |
| Parsley | 3 Tablespoon, chopped | |
| Freshly grated Double Gloucester or any other good grating cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
