Rotelli Pasta Soup

Ingredients:

• 1 small onion chopped
• 1 stalk celery
• 1 small white turnip
• 1 tsp. margarine
• 4 cups chicken broth
• 2 cups vegetable juice or tomato juice
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• salt and pepper to taste
• 1 1/2 cups rotelli pasta, uncooked
• 2 Tbsp. lime juice
• 1/4 cup fresh chervil or 1 Tbsp. dried chervil
• Garnish
• 1 green onion, thinly sliced
• 4 small broccoli florets, cooked
• 4 small cauliflower florets, cooked

Directions:

Chop the onion, then cut the celery into bite-sized portions and the turnip into small triangles; set aside.

Melt the margarine in a saucepan and add the onion, celery and turnip; simmer lightly. Add the chicken broth and vegetable juice; season with salt and pepper.

Simmer for 5 minutes over low heat and add the pasta; continue cooking for 10 minutes.

Add the lime juice and chervil just before serving. Garnish with green onion, broccoli and cauliflower florets.

Source: Classic cuisine

By Raymonde G. from North Bay, Ontario