Wednesday, March 16, 2011
- Bring 5 cups reduced sodium chicken broth to a simmer, and add 2 diced carrots and 2 whole cloves of garlic. Season broth with a healthy dash of cayenne pepper, freshly ground pepper, and a tablespoon of dried parsley.
- Allow carrots to simmer for 10 minutes, or until they start to become tender. Add a half cup stelline (star-shaped) pasta. Allow soup to simmer until the pasta is tender.
- In the meantime, beat together one egg and 1/4 cup grated parmesan cheese. Season with black pepper.
- When pasta and carrots are tender, reduce the heat until the soup is at a bare simmer. Stir in egg mixture slowly so that strands of egg form. Remove garlic cloves. Garnish soup with extra parmesan and pepper, and enjoy.