i am recently in a stage where i am inventing soup recipes as i go along, heres the latest one:

cream of ridicchio and leak

boil your ridicchio and leaks til soft

in a soup pot put 2 table soups of olive oil, heat, add one diced onion and one clove of diced garlic.
when onion starts to become cooked (clear) add 2 stalks of celery diced,one tablespoon of soya sauce, simmer for a minute and then half a cup of dry white wine, 2 cups of chicken both ( a little on the heavy side in taste).
simmer for 15 mins
cut up ridicchio and leaks well, then add to soup mix. bring to a boil, add celery salt, pepper, sea salt, and a little more olive oil.
when boiling lower temp. to medium-low heat for about 20 mins. puree soup and add half a cup or as much as you desire of cream.
done!

add soup pasta if desired.

that sounds yummy.. i like viche suaz (sp??) a lot.. potato and leek ;)

This one was passed on by my ex-GF (God bless her soul) . :monkey:
I dont' know where she got this recipe but its certainly moutwatering to my taste buds.

1 Quart chicken broth
2 Large eggs
4 Freshly grated nutmeg
3 Tablespoons finely chopped fresh parsley leaves
3 Tablespoons of freshly grated Parmesan
5 Croutons sautied in butter, as a side taster

First Simmer the broth.

Grab a bowl and Beat together the eggs, the Parmesan, the parsley, and the nutmeg.

Add the egg mixture into the broth, and cook the soup till the eggs are set. Mind you, keep stirring while you empty out the bowl. Add some salt and pepper.

To your preference, you can serve it with croutons.

thats basically an italian broth, the way i make it, though i never heard of nutmeg in a soup, wouldnt hurt to try though!