In the continuing theme of fall soups, I’ve been experimenting with various soups and this was one that hits the spot.
1 stalk of celery
2 medium carrots
1 medium onion
2 small cloves of garlic
1 large finger of ginger
1 shallot
2 dried red chilies
Unsalted Chicken broth
Boiling Water
Tamarind Sauce
Olive oil
Salt to taste
Pasta of your choice, we like small anelli pasta of our soups, but any small pasta will work.
Prep
Dice the celery, onion, garlic, and shallots into very small pieces. Julienne the carrots. Peel the ginger.
Cooking
In a large pot, set the heat to medium and add a splash of olive oil, add the celery before any heat has built up in the pot. Once the celery has begun cooking, usually 2 minutes after the heat has stabilized, add the onion, shallot, and garlic to the pot. Cook until it’s well softened and well mixed. Add chicken broth to the pot, I don’t usually measure it out as I only cook for two of us and I just put in enough to feed us both. Stir until the onions, garlic, ann shallots are well incorporated into the pot. Take the two red dried chilies and use scissors to cut them up into small slices over the pot and stir that in. Grate the ginger over the pot and then add a splash of Tamarind or Soy sauce, and salt to taste.
Once this has cooked for a few minutes, add the julienned carrots and then in another minute add the pasta. Cook until the pasta is done and serve in a large bowl with bread on the side.