Serving: 4 persons
Time: 30 minutes
All You Need:
200g al alali Vermicelli
4 tbsps. al alali Tomato Paste
¼ cup Extra Virgin Olive Oil
1 cube al alali Chicken Stock
Parsley (chopped) for garnishing
½ tsp. oregano
¼ cup celery (chopped)
2 bay leaves
1 onion sliced
1 clove garlic
Ground black pepper to taste
Ground white pepper to taste
1 tsp. paprika
1.5 liters water
Directions
* In a pot, heat the Olive Oil on low fire. Sauté onions and garlic.
* Add al alali Chicken Stock dissolved in water and spices. Cook for 2 minutes
* Add al alali Vermicelli. Mix.
* Add al alali Tomato Paste. Mix and boil for 5 minutes.
* Add celery, parsley and oregano. Cook for 5 minutes.
* Pour the soup in a serving plate.
* Garnish with parsley.