Orecchiette, named for its shape resembling little ears of cats, has a texture that is pleasantly chewy due to its thickness. Its unique concave shape makes it ideal for holding sauces, particularly soups or rich sauces, ensuring a flavorful dining experience.
The process of making this Corn Salmon Soup with Orecchiette pasta is very simple. Once the broth is cooked, you can add the orecchiette pasta. This allows the pasta to slowly release its starch during cooking, preventing the soup from becoming watery. The salmon (specifically chosen salmon belly) brings a rich oiliness to the dish, while onions, carrots, and corn contribute a hearty sweetness to the soup. When these different layers of flavors come together, it's like a symphony of richness bursting in your mouth!
Ingredients (Serve 2)
Salmon | 600g |
|---|---|
Onion | 1 Bulb |
Carrot | 1 Piece |
Corn | 2 Pieces |
Oat Milk | 400 ml |
Water | 1 L |
Thyme | 1 sprig |
Orecchiette | 120g |
Salt | 1-2 tsp |
Ground Black Pepper | 1-2 tsp |
Steps
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