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1 medium leek, washed. 1 medium onion, peeled and quartered. 2 sticks celery, washed. 30ml (2tbsp) oil. 30ml (2tbsp) plain flour. 1 litre (2pints) chicken stock. 2 carrots, peeled. 4 tomatoes, peeled. 200g (8oz) ham, diced. 25g(1oz) small pasta shapes. Salt and pepper.
Slice the leeks, onion and celery in the processor. Heat the oil and fry the sliced vegetables until soft. Stir in the flour. Gradually add the chicken stock and stir until thickened.Coarsely grate the carrots. Chop the tomatoes. Add both the carrots and tomatoes to the soup with ham and pasta shapes, and season to taste. Bring to the boil, stirring occasionally, and simmer for 20 minutes until the vegetables are cooked. Serve with French bread and Parmesan cheese.
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