Clear broth with sherry
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 100 g Mussel noodles
- 7-10 Tbsp Salt
- 2 Tomatoes
- 100 g frozen peas
- 3/4 l clear broth (instant)
- 7-10 Tbsp white pepper
- 2-3 TABLESPOONS dry sherry
- 1 collar Chives
Directions
- 1
Put the pasta in boiling salted water and cook for about 12 minutes. Cut tomatoes crosswise, dip briefly into boiling water, peel skin. Cut tomatoes into quarters, remove seeds and cut into cubes.
- 2
Heat peas and diced tomatoes in the broth and season with salt, pepper and sherry. Drain the noodles and add to the soup. Wash the chives, cut them into fine rolls and sprinkle over them.
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