Marriage soup

1 Servings

Ingredients

Quantity Ingredient
¼ pounds Butter; softened
1 cup Freshly grated parmesan cheese
3 Egg yolks
1 cup Heavy whipping cream
1 cup Dry white wine
4 cups Chicken stock
¼ pounds Angel hair pasta
¼ teaspoon Nutmeg
Salt and freshly ground pepper

Directions

1. Beat the egg yolks in a bowl. Add the cream, butter, cheese, and nutmeg.

2. In a stockpot, bring the wine and stick stock to a boil.

3. Break the pasta into pieces and drop into the pot. Cook until pasta is "al dente," about 5 minutes.

4. Add some of the hot broth to the egg mixture, beat well and return to the stockpot.

5. Add the remaining egg mixture to the stockpot and mix well.

6. Return the soup to a simmer. Do not allow it to boil. Season to taste with salt and pepper.

Recipe by:

Posted to recipelu-digest Volume 01 Number 588 by RecipeLu <recipelu@...> on Jan 24, 1998

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