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Prep and Cook time: 20 minutes
Makes: 4 servings
Relax with an easy-to-fix soup supper. Ready in just 20 minutes, this delicate soup is lovely in its simplicity. While it heats, whip up an old-fashioned garden party favorite, cucumber sandwiches, to nibble alongside. Juicy watermelon wedges and purchased brownies are a sweet ending.
Ingredients
1 cup (1/4 lb.) Grated Parmesan Cheese
1/4 cup Sweet Cream Butter or margarine
1 teaspoon grated lemon peel
About 1/4 teaspoon ground nutmeg
2 organic Large Eggs, yolks only
1/2 cup Whipping Cream
4 cups vegetable or chicken broth
1/2 cup dried rice- or star-shaped pasta
4 cups frozen Petite Peas
Salt
Instructions
1. In a bowl, beat parmesan cheese, butter, lemon peel, 1/4 teaspoon
nutmeg, and egg yolks until blended. Stir in cream.
2. Meanwhile, in a 4- to 5-quart pan, combine broth and pasta. Cover and
bring to a boil over high heat. Add peas, cover, reduce heat, and simmer
until pasta is tender to bite, about 1 minute.
3. Mix about 2 cups hot soup into cheese mixture, then stir cheese mixture
back into pan. Remove from heat, ladle into bowls, and sprinkle with
nutmeg before serving. Add salt to taste.
Nutritional Information
Per serving: 555 cal., 53% (287 cal.) from fat; 23 g protein; 32 g fat (19 g sat.); 42 g carbo (6.5 g fiber); 786 mg sodium; 194 mg chol.
