Sort ingredients
thomasrhs
QR Code
Listen
Pdf
Pour the passata into a heavy-bottomed pot. To clean out the bottle, add the chicken stock to the bottle, put the cap on, and shake. Then, pour the contents into the pot.
Next, add in the remaining ingredients (excluding the pine nuts and additional cream for garnish, if used). Although the shallot is left whole, it will impart a nice flavor to the soup without adding any chunks. Cover the pot and simmer for 30 minutes, stirring occasionally. When done, remove the Parmigiano rind, shallot, and basil leaves and discard them.
While the soup simmers, heat a small frying pan over medium heat. Add the pine nuts to the dry pan, moving them around and stirring often until they are golden brown. This should take approximately 10 minutes. Once they start to roast, pine nuts can go from a beautiful golden brown to scorched very quickly, so stay close by!
Sprinkle with toasted pine nuts, drizzle with cream, and serve.