Soups Recipes - Olive and Pasta Potage

Ingredients

• 25 g/1 oz/2 tbsp butter

• 1 onion, finely chopped

• 2 celery sticks, finely chopped

• 1 carrot, finely chopped

• 2 potatoes, finely chopped

• 750 ml/1 1/4 pts/3 cups chicken stock

• 100 g/4 oz/2/3 cup stuffed olives, finely sliced

• 1 bay leaf

• 50 g/2 oz/1/2 cup soup pasta shapes

• Freshly ground black pepper

• 75 g/3 oz Emmental (Swiss) cheese, grated

• 6 slices French bread, toasted

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Method:

1. Melt the butter in a saucepan. Add the onion, celery, carrot and potato and fry (sauté), stirring for 2 minutes.

2. Add the stock, olives, bay leaf and pasta. Bring to the boil, reduce the heat and simmer gently for 12-15 minutes until the vegetables and pasta are really tender.

3. Season to taste and ladle into flameproof bowls. Pile the cheese on the toasted bread.

4. Float a piece on each bowl and flash under the grill (broiler) until the cheese melts and bubbles. Serve straight away.