Clear broth with sherry

For 4 people
  • 100 g mussel noodles
  • Salt
  • 2 Tomatoes
  • 100 g frozen peas
  • 3/4 l clear broth (instant)
  • white pepper
  • 2-3 EL dry sherry
  • 1 Bund Chives
15 minutes
Put the pasta in boiling salted water and cook for about 12 minutes. Cut the tomatoes crosswise, dip them briefly in the boiling water, peel off the skin. Quarter, core and dice tomatoes.
Heat the peas and diced tomatoes in the broth and season with salt, pepper and sherry. Drain the pasta and add to the soup. Wash the chives, cut into fine rolls and sprinkle over them.
1 person approx:
  • 150 kcal
  • 630 kJ


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