Maritata, The Italian Marriage Soup
Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Servings: 6
Asiago, cream, white wine and annelini pasta rings create a most luxurious soup, garnished with chives. This is the most exquisite soup ever! It cooks quickly and the sauce comes together with the aid of a food processor. Inspired by the California Wine Lovers Cookbook by Malcolm Hebert and The Wine Institute. Fabulous with toasted and buttered cheese rolls; link below.
½ cup butter, softened
1 cup asiago cheese, grated
3 egg yolks
1 cup heavy cream
1 quart chicken stock
1 cup dry white wine
1 cup annelini pasta rings, or other favorite pasta
½ tsp salt
Pepper, to taste
3 Tbsp chives, minced
In a heavy medium-sized pan, bring the chicken stock and wine to a boil. Add in the annelini rings and cook for 12 minutes or until al dente. In a food processor, cream the butter and asiago cheese together well. Add in the egg yolks through the feed tube and drizzle in the heavy cream. When the pasta has cooked, pour 1 cup of the cooking liquid onto the food processor and pulse until it comes together. Stir the cream mixture into the soup pot over low heat until heated through. And add salt, pepper and chives. Serve warm.
