Straw and hay soup

Yield: 4 Servings

Measure Ingredient
4 cups Beef or chicken stock
3½ ounce Fresh spinach fettuccine --
\N \N Cut in 6-inch length
3½ ounce Fresh egg fettuccine -- cut
\N \N In 6-inch length
\N \N Salt -- to taste
2 ounces Grated Parmesan cheese --
\N \N For garnish

1. Bring stock to a simmer in a large pot over medium-low heat. In a separate pot, bring a large amount of salted water to a boil over medium-high heat. Add both spinach and egg fettuccine to water and cook until just wilted (20 to 25 seconds). Drain and run under cold water to remove any starch. Transfer pasta to the simmering stock and simmer until pasta is just tender. Season broth with salt.

2. Ladle soup into warm serving bowls and top each serving with grated Parmesan.

Recipe By : The California Culinary Academy File

Similar recipes