Minted Noodle Soup
Although a hot dish it is
nice for summer days as the mint is refreshing.
This does make a large pot - it worked out well
for a family of four to have over two lunches,
storing it in the fridge overnight.
Ingredients:
250g/6oz (half a standard
pack) of spaghetti (value spag - 19p approx)
approx 9 or 10 cups of
water/about 4 pints
4 cloves of garlic, very
finely chopped
1 large onion, chopped
5 sticks of celery, diced
quite small
a good handful of fresh
mint (or 3 teaspoons of dried - most frugal if
from your own garden obviously)
seasalt to taste
Break the spaghetti up
into small pieces (about 6 cm./2 inches long)
into a large saucepan. Cover with the water and
turn up the heat to full. Bring to the boil while
you prepare and add the other ingredients with
the exception of the mint. Once boiling turn down
to simmer for about 15 minutes until everything
is cooked. Add the mint and cook for a further 2
or 3 minutes and serve sprinkled with generous
amounts of chopped fresh parsley (optional but it
was really good!).
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