Saffron Stars and Snow Pea Soup
- 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
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.