 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward. Ingredients:
3 cups canned low-salt chicken broth |
1 cup dry white wine |
2 skinless boneless chicken breast halves, cut into 1/2-inch pieces |
8 thin asparagus spears, trimmed, cut diagonally into 1-inch pieces |
1/2 cup shelled fresh peas or frozen petite peas |
1/2 cup thinly sliced green onions |
1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried |
3/4 cup grated parmesan cheese |
Directions:
1. Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.
|
|