|A version with different pasta. I used campanelle. I have to admit the soup did not have the same wonderful taste as when using vermicelli pasta. Thicker pasta is just too heavy for this soup.|
|Tastes great with just a few plain strands of vermicelli. No need to add another type of pasta.|
3 shallots , chopped
1 nice size Yukon gold potato, peeled and cut in half - it will be used as garnish
1/2 bunch of parsley
2 cups vegetable broth or water
- In a large soup pot heat the olive oil and add the diced potatoes, the onion, the rosemary leaves, the celery and the garlic.
- Cook over medium heat for a few minutes, mixing well to incorporate the ingredients with the olive oil.
- Add the liquid and bring to a boil. Reduce the heat and add the salt, the pepper, the Yukon gold potatoes, and the parsley. Cook for another 20 minutes, stirring occasionally.
|This is the Greek vermicelli, known as "fides." Good for what ails you. Fed to every Greek child that is feeling under the weather. Good for adults also, and for healthy occasions as well.|
|If using fides or something similar, just break it up before adding it to the soup.|
- Drop the pasta into a pot of boiling water and cook according to directions.
|Sometimes you want to add a sexier kind of pasta, like this campanelle.|
- Remove the Yukon gold potato from the soup and reserve it. When it's cool enough to handle cut it into small cubes.
- With an immersion blender puree the rest of the soup.
|Pureeing the ingredients makes the soup creamy without the need to add dairy.|
- Add the cooked pasta and the reserved diced Yukon gold potato. Garnish with parsley and serve hot.