Italian-style risoni soup

Posted by adm On February - 20 - 2012

How to cook Italian-style risoni soup


  • 1 tbs olive oil
  • 1 medium fennel medulla, ends cut, finely shredded
  • 1 large carrot, raw, finely shredded
  • 1 large zucchini, ends cut, finely sliced
  • 2 garlic cloves, humbled
  • 3 x 500ml ctns chicken consomme (Campbell's mark)
  • 75g (1/3 cup) risoni
  • 85g (1/2 cup) shelled fresh peas
  • 1 tbs finely chopped fresh tarragon
  • Saltiness & freshly ground black peppercorn
  • Sliced ciabatta, to help

How to:

  • Heat the oil in a large saucepan over high heating. Add the finocchio, carrot, zucchini and garlic and ready, stirring, for 5 minutes or until just bid. Add the consomme and bring to the moil. Add the risoni and fix, stirring occasionally, for 10 minutes or until pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green and bid. Remove from warmth.

  • Add the tarragon and stir to compound. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls, and serve with ciabatta.

  • You will want 210g fresh peas for this recipe. If fresh peas are unavailable, you can use 80g (1/2 cup) frozen peas rather. Ciabatta is a crusty Italian bread.

  • Prepare time:10 min.

    Cooking time:20 min.

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