Pea & spinach risoni soup with mozzarella toasties

Posted by adm On January - 15 - 2012

How to cook Pea & spinach risoni soup with mozzarella toasties


  • 1 tbs olive oil
  • 1 scallion, pale section solitary, ends cut, water-washed, thinly sliced
  • 2 garlic cloves, humiliated
  • 2 x 500ml ctns chicken consomme
  • 750ml (3 cups) h2o
  • 105g (1/2 cup) risoni
  • 230g (1 1/2 cups) frozen baby peas
  • 50g baby spinach leaves
  • 2 tbs fresh lemon succus
  • 2 tbs finely shredded fresh hatful
  • Mozzarella toasties

  • 4 slices white cabbage
  • 80g (3/4 cup) coarsely grated mozzarella
  • 4 slices (some 40g) prosciutto, halved

How to:

  • Heat oil in a saucepan over medium heating. Add the leek and garlic and make, stirring, for 10 minutes or until subdued.

  • Increase heat to high and add the consomme and h2o. Bring to the seethe. Add the risoni and stir until combined. Reduce heat to medium and simmer or 12 minutes or until risoni is al dente.

  • Lag, to make the toasties, preheat grill on spiritualist. Place the bread slices on a baking tray and cook under grill for 2-3 minutes each side or until toasted. Top with half the mozzarella. Top with the prosciutto and remaining mozzarella. Cook under grill for 2-3 minutes or until mozzarella melts.

  • Add the peas to the soup and falsify, stirring, for 3-4 minutes or until bright green and tender. Add spinach, lemon juice and mint and stir until the spinach wilts. Ladle soup among serving bowls and serve with mozzarella toasties.

  • Prepare time:20 min.

    Cooking time:30 min.

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