Summary

Ingredients

• 1 bunch soup greens
• 1 bay leaf
• 750 ml vegetable stock
• salt and pepper
• 80 g Kritharaki (noodles in rice form)
• Clarified butter
• Parsley from the soup greens

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Instructions

1. Clean, wash and cut the soup greens.
2. Melt clarified butter in a saucepan and sauté the finely chopped vegetables, except for the parsley. Deglaze everything with the vegetable stock. Add the pasta and bay leaf and simmer for about 20 minutes.
3. Remove the bay leaf and season the soup with salt and pepper to taste. Add the washed and finely chopped parsley to the soup and serve.