I pulled open the veggie drawer of my fridge and started to grab a bunch of things. Staring in the fridge showed me a couple of other ingredients on their way to expiration.
Now was the time to get all that together. It made two great lunches during the work from home.
This is a always a challenge to make something tasty out of thrown together ingredients.
Recipe for 3:
1 head of celery, 2 spring onions, 2 garlic cloves, 1/2 green bell pepper, 1 hand full of parsley, 3 potatoes
2 chicken stock cubes, 100 ml double cream
Pul biber, salt, pepper, thyme
4 French short smoked sausages
1 cup fine short angelhair pasta
2 tbsp butter, 1 tbsp oil
Chop all the veggies and toss them in the heated up fat. Season and let it get color for 3 min. Pour in 1200ml of water and add the stock cubes.
Cook for 20 min. Use a stick blender to make a creamy soup. Add the cream.
Cook the sausages and the pasta separat. Cut the sausages up and all that to the soup.
