Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the “banned” combinations mentioned was green and black olives. And so this soup was born to enjoy me.
YIELD
4 servingsPREP
5 minCOOK
50 minREADY
60 minIngredients
Directions
1 - Cook chicken stock with water, wings and dill stems for 30 minutes. Remove items, skim fat if needed. 2 - In the meantime prepare the rest of ingredients. Cook the fusilli pasta. 3 - Add the rest of ingredients to the stock excluding pasta, yogurt, parmesan and basil. Cook for 15 to 20 minutes. Do not use bitter kinds of olives. 4 - When ready stir in some yogurt. 5 - Put some pasta into a plate, add a portion of the soup, and garnish with parmesan and basil leaves.
Comments
This dish must be very tasty. All these ingredients together should definitely deliver some great flavors. Thanks for sharing another delicious and nutritious recipe, and the photo looks very inviting. Happy Cooking :)
just a common soup.. if someone likes olives and mushrooms this dish shouldn't be bad.. thanks for your kind comment.. I wish you many many many tasteful dishes..