Cut the peeled carrot into fine sticks. Boil the pasta in salted water, adding the carrots after 5 minutes.
Cook the pasta until al dente, strain. Melt the butter in a saucepan and sauté the onion cubes in it.
Briefly fry the ham cut into strips, sprinkle with flour, stir and pour in vegetable soup and milk.
Stir in 2/3 of the chive rolls and simmer for 2-3 minutes. Stir in the pasta with the carrots and serve sprinkled with the remaining chives.
Preparation Tip:
Instead of cooked ham, bacon gives the dish a subtle spicy touch.
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