Brodu and stellini

When I was little, lunch nearly every week day was some sort of Brodu, clear broth, with pasta shapes made by my mum. My favourite was little stars… And they are a favourite of my son now.

• To start, make a chicken stock. Really easy, but best made with a couple of carcasses and then reduced and stored in the freezer until you need it.
• Put them into a large pot,
• just cover with water,
• add several cloves of garlic,
• a stick of celery,
• an onion,
• bay leaf,
• couple of sprigs of thyme or rosemary and a lemon and cook at a gentle simmer for about 4 hours with the pot lid slightly ajar.

Strain the liquid off and then skim any fat off the top of the stock. Add a pinch of saffron threads. Cook at a bubbling boil for about 15 minutes while it reduces. Taste and adjust the seasoning to taste.

To make the soup, add a cup of little Italian pasta stars to the stock, more if you like it thicker. Cook as directed on the packet (usually about 5 minutes) and add some fresh parsley and serve with toast croutons.

If you really want to remind me of my Childhood, stir a teaspoon of marmite into each plate as you serve it.

So soothing on a cold day.