Pasta in Brodo con Fegatine e Piselli (Pasta in Broth with Chicken Livers and Peas)
|Young green peas/1 (12- ounce) package frozen green peas||1 Pound|
|Hot chicken broth||6 Cup (96 tbs)|
Break vermicelli into, 2-inch lengths.
Cook with peas in boiling salted water.
Add to hot broth, and bring to boil.
Reduce heat, and simmer.
Melt butter or margarine, and add coarsely chopped livers.
Cook and stir over low heat.
Add livers and butter to broth.
Taste for seasoning.
Note: Pass a dish of grated Parmesan cheese with the soup.