Recipe - Straw And Hay Soup

4 cup Beef or chicken stock
3 One half ounce Fresh spinach fettuccine
Cut in 6inch length
3 One half ounce Fresh egg fettuccine cut
In 6inch length
Salt to taste
2 ounce Grated Parmesan cheese
For garnish

1. Bring stock to a simmer in a large pot over mediumlow heat. In a
separate pot, bring a large amount of salted water to a boil over
mediumhigh heat. Add both spinach and egg fettuccine to water and cook
until just wilted (20 to 25 seconds). Drain and run under cold water to
remove any starch. Transfer pasta to the simmering stock and simmer until
pasta is just tender. Season broth with salt.

2. Ladle soup into warm serving bowls and top each serving with grated
Parmesan.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip