Marriage Soup
By: Anonymous
Published: Wednesday, March 10, 2010 - 4:23am

Ingredients




1/4 pound 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
1/4 pound Angel hair pasta
1/4 teaspoon Nutmeg
Salt and freshly ground pepper

Preparation

1 1. Beat the egg yolks in a bowl. Add the cream, butter, cheese, and nutmeg. 2 2. In a stockpot, bring the wine and stick stock to a boil. 3 3. Break the pasta into pieces and drop into the pot. Cook until pasta is 4 "al dente," about 5 minutes. 5 4. Add some of the hot broth to the egg mixture, beat well and return to the stockpot. 6 5. Add the remaining egg mixture to the stockpot and mix well. 7 6. Return the soup to a simmer. Do not allow it to boil. Season to taste with salt and pepper.