Firstly boil 50 gm of broken vermicelli noodles in salty water for 5 minutes .
Drain the noodles well , otherwise they will make the stock cloudy and starchy .
In another pot heat 600 ml of clear chicken stock ,
( use your own clear stock or a commercial version in a box ,avoid the stock cubes which are full of msg and overpowering in flavour )
Add 200gm of peas to the broth
Then the twice rinsed pasta
Cook gently until the peas are tender .
Meanwhile clean and chop 5 small chicken livers , fry them gently in a small pan with a dsp of butter .
Add them to the soup .
Stir in 1 tbs of grated parmesan cheese just prior to serving.
No comments:
Post a Comment