Saffron Stars and Snow Pea Soup


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A pretty soup with star-shaped pasta and saffron threads.

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  • 1 qt. chicken stock
  • ½ C. stellini (tiny, star-shaped paste)
  • ¼ lb. snow peas, strings removed, cut into strips
  • ½ tsp. saffron threads
  • ¼ C. lemon juice
  • 4 eggs
  • salt and pepper

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In medium saucepan, bring stock to a boil. Add pasta and cook another 10 minutes. Add snow peas and cook 3 minutes. In a small bowl, whisk saffron, lemon juice, and eggs until light. Remove about 1 C. of hot stock from the pot and gradually whisk into the egg mixture. Pour egg mixture back into soup and cook over low heat, stirring, until mixture is thickened, about 5 minutes. Taste for salt and pepper.

Makes 6 servings.

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