Olive & White Mushroom Soup with 3-colors Fusilli
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 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | litre |
water
|
*
|
| 2 | each |
chicken wings
|
*
|
| 1 | each |
chicken wings
smoked |
*
|
| 10 | each |
dill weed
stems only |
*
|
| 15 | each |
black olives
sliced |
*
|
| 15 | each |
green olives
sliced |
*
|
| 100 | grams |
mushrooms
white, rinsed, sliced |
|
| 1 | each |
red onion
ca. 50 g, chopped finely |
|
| 2 | each |
garlic cloves
sliced |
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| 1 | teaspoon |
lovage
dried |
* |
| ½ | teaspoon |
pepperoni
red, minced |
*
|
| ¼ | cup |
parsley leaves
chopped finely |
|
| ¼ | cup |
celery leaves
celeriac leaves, chopped finely |
* |
| 1 | x |
salt and black pepper
ground |
*
|
| 150 | grams |
pasta, fusilli
3-colors |
|
| 1 | tablespoon |
greek yogurt
|
|
| 8 | teaspoons |
Parmesan cheese
grated |
|
| 1 | x |
basil
fresh leaves, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | litre |
water
|
*
|
| 2 | each |
chicken wings
|
*
|
| 1 | each |
chicken wings
smoked |
*
|
| 1E+1 | each |
dill weed
stems only |
*
|
| 15 | each |
black olives
sliced |
*
|
| 15 | each |
green olives
sliced |
*
|
| 1E+2 | grams |
mushrooms
white, rinsed, sliced |
|
| 1 | each |
red onion
ca. 50 g, chopped finely |
|
| 2 | each |
garlic cloves
sliced |
|
| 5 | ml |
tarragon leaves
dried |
|
| 5 | ml |
lovage
dried |
* |
| 2.5 | ml |
pepperoni
red, minced |
*
|
| 59 | ml |
parsley leaves
chopped finely |
|
| 59 | ml |
celery leaves
celeriac leaves, chopped finely |
* |
| 1 | x |
salt and black pepper
ground |
*
|
| 1.5E+2 | grams |
pasta, fusilli
3-colors |
|
| 15 | ml |
greek yogurt
|
|
| 4E+1 | ml |
Parmesan cheese
grated |
|
| 1 | x |
basil
fresh leaves, for garnish |
*
|
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.
