directions
-
1
In a large deep pan over high heat, bring beef stock to a boil
-
2
Add vermicelli to boiling broth
-
3
Reduce heat to medium and cook until pasta is al dente
-
4
In a bowl, combine butter, cheese, egg yolks, and nutmeg until smooth, then gradually stir in cream
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5
Spoon a small amount of the simmering broth into cream mixture and stir to blend, then return all to the soup, stirring constantly
-
6
Immediately remove soup from heat and serve.
WEDDING SOUP
ingredients
- 1 half load of pasta dough made into vermicelli and cut into short lengths
- 8 cups beef stock (see below) OR
- 4 (14-1/2 ounce) cans chicken or beef broth
- 3/4 cup sweet butter, softened
- 1-1/2 cups freshly grated Parmesan cheese
- 5 egg yolks
- 1/4 teaspoon ground nutmeg
- 1-1/4 cups whipping cream salt