Spring Noodle Soup with Fresh Peas & Prosciutto | |
Serves 4 as a side; recipe may be halvedIngredients:2 (14 1/2-ounce) cans low-sodium chicken broth2 cups German-imported wide egg noodles 1/4 cup halved imported German preserved pearl onions 1 cup fresh shelled peas, or 1 cup frozen petite peas 1/3 cup imported German diced, smoked prosciutto 2 tablespoons half and half Preparation:Bring broth and 1 cup water to a boil. Add noodles and boil gently, stirring occasionally, until almost soft. Add pearl onions, peas and prosciutto, and simmer 2 minutes. Turn heat to low and stir in half and half. Serve. |
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