By: Emily Richards (@ERiscooking)
This soup gets its golden colour from the saffron threads, which are used throughout Italy to provide a slight lemony flavour and gorgeous orange hue.
Ingredients:
6 cups (1.5 L) vegetable or chicken stock
1 tsp (5 mL) saffron threads
1 tbsp (15 mL) butter
4 oz (125 g) angel hair pasta
2 eggs
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) chopped fresh Italian parsley
Method:
In saucepan bring vegetable stock and saffron threads to boil. Reduce heat to simmer and add butter. Stir until melted.
Meanwhile, break pasta into about 1-inch (5 cm) pieces and add to stock. Cook, stirring occasionally for about 5 minutes or until pasta is al dente.
In small bowl, whisk together eggs, cream and parsley. Gently pour mixture into stock, stirring constantly and cook for about 4 minutes or until set and thickened.
Makes 2 to 3 servings.
Tip: Have some freshly grated Parmesan to sprinkle over top before serving.
Tip: Look for other thin soup pasta noodles like Fedelini Tagliati or Filimi all’uovo.
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