Small dice onions, leeks, carrots and celery. Saute
in oil until soft (5 to 8 mins). Spring with
Italian seasonings and chopped parsley. Slice
parsnips and turnips and add to vegetables in
skillet. Saute lightly.
Add chicken broth and simmer until tender (20 mins).
Add small macaroni and cook 10 minutes. Sprinkle
shredded endive into simmering soup and cook 6 mins.
Stir in egg and parmesan mixture. Season with salt
and pepper to taste.
Originally Submitted
11/14/2010
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