|Regular strength beef broth/Chicken broth||4 Cup (64 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Bring broth to a boil in a 2 to 3-quart pan.
Add vermicelli (broken into shorter lengths, if you wish) and boil, uncovered, for 7 to 9 minutes or until tender to bite.
Meanwhile, in a bowl blend butter with cheese and egg yolks, then gradually beat in cream.
Spoon a little hot broth into cream mixture, stirring constantly; then return to pan and cook, stirring constantly, until heated through.