Italian marriage soup

2 Servings

Ingredients

Quantity Ingredient
3¾ cup Beef or chicken stock
¼ cup Fine egg noodles; broken into pieces
2 tablespoons Unsalted butter
¼ cup Freshly grated Parmesan cheese
1 Egg yolk
4 tablespoons Light cream
Freshly grated nutmeg

Directions

From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Bring the stock to boiling point in a pan. Add the noodles and cook for 3 to 4 minutes, or until tender. Blend the butter with the cheese and egg yolk, and gradually add the cream. Stir a little hot soup into the egg mixture, then pour back into the soup and stir until the mixture is thickened and creamy. Add nutmeg to taste and serve at once.

EAT-L DIGEST 1 JULY 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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