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Kathy Gunst's Lemon Pasta Soup
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Kathy Gunst's Lemon Pasta Soup
Story aired: Wednesday, March 05, 2003
Here and Now's chef and cookbook author Kathy Gunst prepares a hearty broth to help ride out the end of a cold winter.
The recipe for this thick, soothing soup comes from Laura Brennen, the talented chef/owner of Caf?mbra in Boston's South End. Brennan makes the soup with spinach and mushrooms, but you can use virtually any vegetable you like. The basic soup is a chicken broth enriched with saffron, lemon, egg, Parmesan, garlic, celery, and a small bit of orzo or tiny pasta. Vegetables are then roasted until just tender and placed in the center of the thick, lemon-scented broth. You could also use red pepper, chopped tomato, leeks, or any thinly sliced garden vegetable. |
