This is my New Year's resolutions soup.… Post Thanksgiving, Christmas and New Year, when I regret all the turkeys I ate and all the champagnes I drank, this is the soup to start fresh, clean and light. Not really quite Asian, not really quite Western, not really quite anything, just a tiny bit of aromatherapy for the soul. —QueenSashy
chicken stock or light broth
basil leaves, plus extra 8-10 leaves for garnish
sprig of rosemary
Brussels sprouts, shaved superthinly
lime juice, plus extra wedges for garnish
Capellini, Angel Hair pasta, or similar thin noodles
Salt and freshly ground pepper
In This Recipe
In a soup pot, combine the stock with the smashed ginger, green peppercorns, coriander, rosemary and basil, and bring to a boil. Cover and simmer over low heat for about 30 minutes. Strain.
In a large pot of boiling water cook the capellini until just done, about 3-4 minutes (or depending on the type of pasta/noodles you are using, follow the instructions from the manufacturer). Drain the pasta. Rinse with cold water and drain thoroughly.
Add the peas and brussels sprouts to the soup and cook for one to two minutes. Remove from the heat and add the lime juice. Season with salt and pepper.
Using tongs, transfer the pasta to bowls. Ladle the hot soup on top. Garnish with lime wedges, basil and mint leaves and serve.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.