Traditional Piedmontese wedding soup

December 10, 2008 5:17:17 PM PST
Discover a rich, hearty, flavorful meal in this delicious recipe!

Piedmontese Wedding Soup

1/2 cup (1 stick) unsalted butter, cut into about 8 pieces
1 1/4 cups fresly grated Parmigiano-Reggiano cheese
5 large egg yolks
1 cup heavy cream
6 cups richly flavored chicken, veal, or beef broth, fat skimmed off
1/2 cup dried tiny star-shaped pasta or dried acini di pepe (pastina)
1 tablespoon white truffle paste or oil plus additional (optional)
Freshly grated nutmeg

Combine the butter, cheese, and egg yolks in the bowl of a food processor fitted with a steel blade. Process until blended. With the motor running, pour in the cream through the feed tube and continue to process until blended. Scrape the mixture into a large bowl. If making ahead, let stand at room temperature for up to 1 hour or refrigerated.

In a large saucepan, bring the broth to a boil and add the pasta. Boil until the pasta is tender to bite -- about 4 minutes for stars, about 9 minutes for acini de pepe. If making ahead, set the pan off the heat and, with a small strainer, scoop out the pasta with just enough of the broth to keep it from sticking together; reserve.

To finish the soup, bring the butter-cheese mixture to room temperature. Reheat the broth to boiling. Whisk in the truffle paste, then whisk the broth into the butter-cheese mixture until blended. If you've removed the pasta, stir it back into the broth. Return the broth to the pan and stir, being very careful that the soup heats without boiling. Serve immediately in your best soup bowls, dusting each serving lightly with nutmeg, and pass around additional truffle paste or oil.

About Jerry Anne Di Vecchio
Jerry Anne Di Vecchio is the former Food and Wine Editor for Sunset Magazine. She has held positions in the American Institute of Wine & Food and the International Association of Culinary Professionals.

"Les Dames d'Escoffier is a leadership culinary organization composed of women who have not only achieved success in their profession, but who contribute significantly to their communities. Since its incorporation 25 years ago, Les Dames d'Escoffier has followed its mission to elevate the profession through mentoring members and helping worthy students succeed in their culinary careers. More information about the organization and the book, "Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink," can be found at http://www.lesdamessf.org.


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