Recipe - Marriage Soup

One fourth pound Butter; softened
1 cup Freshly grated parmesan
cheese
3 Egg yolks
1 cup Heavy whipping cream
1 cup Dry white wine
4 cup Chicken stock
One fourth pound Angel hair pasta
One fourth teaspoon Nutmeg
Salt and freshly ground
pepper

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: http://www.sugarplums.com/ezine/romanticfoods.html

Posted to recipeludigest Volume 01 Number 588 by RecipeLu
recipelu@geocities.com on Jan 24, 1998