Vegetable Soup

A great pasta dish for any occasion:

1. for the chicken soup, cut the onion in half diagonally and roast the cut sides in a frying pan until brown without fat. Rinse the chicken, place in a large saucepan with peppercorns and pressed garlic, cover with 3 quarts of water and bring to a boil.

Cook over medium heat just below boiling point for 2 hours, skimming off any foam. Meanwhile, clean and coarsely chop the greens and add after 1 hour of cooking, along with the bay leaf and thyme.

2. spread a pointed sieve with a muslin cloth and pour the chicken soup through it at the end of the cooking time. Measure 2, 5 liters of clear soup, bring to a boil and season with salt and pepper.

For the garnish, peel the carrots, cut them in half lengthwise and cut diagonally into 2-3 mm thick pieces. Clean celery and cut into 2-3 mm thick pieces. Clean sugar snap peas and cut diagonally into 1/2 cm pieces. Clean mushrooms and cut into halves or quarters according to size. Clean spring onions and cut only the white and light green diagonally into 1/2 cm thick pieces. Pluck off parsley leaves and chop coarsely. Cook rice noodles in enough boiling hot salted water until al dente, put into a sieve and drain.

4. bring chicken soup to a boil, add snow peas, celery, carrots and mushrooms and simmer over medium heat for 3-4 min. Spring onions and rice noodles

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