Dave took the boys (including the dog) up to the cabin for the weekend, and the girls are at their mom’s house. What this means is I have a solid 72 glorious hours of “me time”!!! Truly, I can hardly believe that the only responsibility I have is to myself. No driving to and from school, sports, friend’s, the mall etc. No meal planning for six people. No managing sibling squabbles. It’s a small dose of solitude that (believe you me) I do NOT take for granted.
Anyhow, after they drove off, and I got over the initial….what am I going to do with myself, I miss them already phase that fortunately lasted about 20 minutes (if that); I started to think about dinner, wine and dessert (not necessarily in that order) for little old me. Being that it is a Friday night during Lent I knew it had to be a meat free meal, but what? I thought about pulling up Pinterest and searching Lenten Meal options, but I had a different thought. I decided to do something I haven’t done in awhile….open a cook book! Yes, a real book with a hard cover and paper pages! The book I pulled was William-Sonoma Eat Well. We purchased this book with a gift card we received at our bridal shower like 100 years ago! Click here to read a funny little story about that shopping experience.
As I flipped through the pages of the book I knew I couldn’t go wrong with any of the non meat/seafood recipes. However, on this cold April evening soup was beckoning me….though the rustic tomato soup was almost calling my name, I decided to try something new. This recipe caught my eye because of the egg in it. I thought only Egg Drop soup had actual egg in the bowl…but alas…so does the “Spring Vegetable Soup with Parmesan and pasta stars.
Sadly, as I walked the pasta isle at Kroger, I could not find pasta stars 😔 so I settled on orzo pasta as they are petite and will certainly be used in my Orzo Pasta Salad recipe! It also called for Pea Shoots, but I couldn’t seem to locate those either, so I subbed frozen baby sweet peas and (I think) it worked out well.
I can’t tell you how perfect this soup is for spring! It’s light but also filling. Perfect with a small Spring Spinach Salad or a Roasted Vegetable and Goat Cheese sandwich and of course your favorite glass of Sauvignon Blanc 😉
Ok…let’s get cooking!
Bring a small pot of salted water to a boil. Cook the pasta until al dente (about 6-7 minutes) and drain under cold water to stop them from cooking further. Set aside.
Beat the eggs in a small mixing bowl and season with salt and pepper.
In a medium to larger saucepan bring the chicken broth and one cup of water to a simmer over medium-high heat. Add carrots and continue to simmer until crisp-tender, about 5-6 minutes. Add the peas and cook an additional 2-3 minutes.
Here's where this gets fun. Remove the pan from the heat and and slowly drizzle in the beaten egg as you gently stir the soup in one direction. It was very cool to watch the egg immediately cook in the hot broth (does that make me a kitchen science nerd?) Stir in the pasta and Parmesan cheese and season to taste with salt and pepper.