|4 cups||Good-quality chicken broth, preferably homemade (see separate recipe, OR low sodium canned|
|6 ounces||Dried niiniature soup pasta: small bowties, alphabets, or stellette|
|4 tablespoons||Freshly chopped chives, tarragon, basil, or chervil|
|Salt & freshly ground black pepper to taste|
|¼ cup||Freshly grated Parmesan cheese, preferably Reggiano|
In a stockpot boil chicken broth and cook pasta until it is al dente, about 3 to 4 minutes.
Remove pan from heat. Evenly divide soup among 4 warmed soup plates, garnish each portion with herbs, salt, pepper, and cheese. Serve imniediately. Serves 4.
House Beautiful/May/94 Scanned & fixed by DP & GG
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