Cream soup with pasta
4 servings
45 minutes
Cream soup with pasta is a cozy dish of European cuisine that combines the tenderness of cream, the rich flavor of vegetables, and the softness of pasta. Its roots can be found in traditional recipes of French and Italian soups where the creamy texture transforms ordinary ingredients into a true gastronomic delight. This soup has a velvety consistency, and the pasta adds heartiness to it, making it an ideal option for lunch on a cool day. Light notes of parsley refresh its taste while chicken fillet adds protein and harmonizes with the creamy base. Such a soup not only warms but also provides a sense of home comfort. It can be served as a standalone dish or accompanied by crispy croutons to enhance flavor and textural variety.
1
Peel and finely chop the onion. Wash, peel, and dice the potatoes. Wash and grate the carrot on a coarse grater.
- Onion: 1 head
- Potato: 250 g
- Carrot: 1 piece
2
In a thick-bottomed pot, melt the butter and sauté the onion until translucent. Once the onion is translucent, immediately add the carrot and potato. Simmer everything on low heat for 5 minutes, then pour in the broth and bring it to a boil. Reduce the heat to low and cook the soup for about 30 minutes until the vegetables are soft. Add the cream and puree the vegetables with an immersion blender. Season the soup with salt and pepper.
- Butter: 1 tablespoon
- Onion: 1 head
- Carrot: 1 piece
- Potato: 250 g
- Chicken broth: 1.3 l
- Cream: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
At the very end, add sliced chicken fillet and pasta to the soup.
- Chicken fillet: 300 g
- Pasta: 130 g
4
After cooking, pour the soup into bowls and sprinkle with chopped greens.
- Chopped parsley: 2 tablespoons