Alphabet Soup
It won’t be long now before the children all go back to school. The shops are full of school supplies and the kids are getting excited at the prospect. I was always a child that really looked forward to the beginning of the school year and I loved the smell of new pencils, crayons and notebooks.
In the U.K. children usually have a hot dinner for lunch at school and can look forward to having their tea/supper not too long after they get home from school at the end of the day. This soup recipe I am sharing with you today would make the perfect light supper or even lunch for hungry youngsters!
I know as a child, alphabet soup was one of my favorite things. It was so much fun spelling things out in my bowl, and then eating them in one bite. Did you like to do that?
- 1 (28 oz/796g) tin of chopped tomatoes in juice
- 1 small onion, peeled and finely chopped
- 1 fat clove of garlic, peeled and minced
- 1 TBS butter
- 1 TBS light olive oil
- 5 cups (2.75 liters) of good chicken stock (I use better than bullion stock concentrate, reconstituted)
- 1 small bay leaf, broken in half
- 1/2 TBS parsley flakes
- salt and black pepper to taste
- 1/2 cup (60g) alphabet noodles or other small shaped pasta
The original recipe used only olive oil. I chose to use a mix of butter and light olive oil to give the soup an even richer flavor. When I was a child, I always loved to add a tablespoon of butter to my bowl of tomato soup.
I chopped my onion and my garlic, really fine so that there would not be large chunks of them in the soup.
The parsley, bay leaf and garlic are my own addition. The original recipe had none of those. I felt that it needed a bit of oom-pa-pa! You can always leave them out if you wish to stay true to the original recipe.
Use a good quality tinned tomato. Tomatoes are the most important ingredient in this recipe so using a good one is integral to the taste, in my opinion. I used Mutti, Italian Plum tomatoes.
Alphabet Soup
- 1 (28 oz/796g) tin of chopped tomatoes in juice
- 1 small onion, peeled and finely chopped
- 1 fat clove of garlic, peeled and minced
- 1 TBS butter
- 1 TBS light olive oil
- 5 cups (2.75 liters) of good chicken stock
- 1 small bay leaf, broken in half
- 1/2 TBS parsley flakes
- salt and black pepper to taste
- 1/2 cup (60g) alphabet noodles or other small shaped pasta
- Heat the butter and the oil in a large saucepan. Add the onion. Cook and sweat for 5 to 6 minutes until softened without coloring.
- Add the garlic and cook for about 1 minute longer until fragrant. Do not allow to brown.
- Add the chopped tomatoes with their juices, and cook for 2 minutes. Add the chicken stock, bay leaf and parsley. Bring to the boil.
- Stir in the noodles and cook at a low boil for about 10 minutes, or until the noodles are cooked and tender, stirring occasionally.
- Season to taste with salt and black pepper. Fish the bay leaf out of the pot and discard.
- Serve the soup hot and ladled into heated bowls. Enjoy!
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/08/alphabet-soup.html
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