Theres nothing like a chicken soup to warm you up on a cold winters day.
- Heat the oil in a large saucepan over high heat. Add the fennel, carrot, zucchini and garlic and cook, stirring, for 5 minutes or until just tender. Add the consomme and bring to the boil. Add the risoni and cook, stirring occasionally, for 10 minutes or until pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green and tender. Remove from heat.
- Add the tarragon and stir to combine. Taste and season with salt and pepper.
- Ladle the soup among serving bowls, and serve with ciabatta.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set