Pea Soup Topped with Pasta Chips
I may sound like a broken record, but I try not to waste food. In Vietnamese, it is tội chết: ''dreadfully sinful'' to waste. Yesterday, I had a little bit of leftover boiled bow-tie pasta. The quantity was too little to serve as a main dish, so I seasoned them, deep-fried them and served them as chips. To ensure everyone enjoyed the small amount of chips in equal portions, I used them as crunchy toppings for pea and leek soup. You could serve them as appetizers for a buffet-style party (maybe next week for Christmas Eve) in mini shot glasses. A sprinkle of curly parsley is more than enough to provide an elegant final touch. Waste not, want not!
- Servings: 6
Source: Amerikanki -
Ingredients
- ounces bow-tie pasta, boiled, drained and rinsed
- peanut oil , as needed
- leeks
- packages frozen green peas
- to 1¼ quarts vegetable stock
- teaspoon nutmeg, freshly grated
- tablespoons sweet basil leaves, chopped
- teaspoons kosher salt, as needed
- teaspoons garlic powder
- teaspoons onion powder
- teaspoon white pepper, freshly ground
- strips turkey bacon
- tablespoon curly parsley, finely chopped