| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Butter; softened |
| 1 | c | Freshly grated parmesan cheese |
| 3 | Egg yolks | |
| 1 | c | Heavy whipping cream |
| 1 | c | Dry white wine |
| 4 | c | Chicken stock |
| 1/4 | lb | Angel hair pasta |
| 1/4 | ts | Nutmeg |
| Salt and freshly ground pepper |
INSTRUCTIONS
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 recipelu-digest Volume 01 Number 588 by RecipeLu <recipelu@geocities.com> on Jan 24, 1998
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