Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.
Ingredients
3 cups canned low-salt chicken broth
1 cup dry white wine
2 skinless boneless chicken breast halves, cut into 1/2-inch pieces
8 thin asparagus spears, trimmed, cut diagonally into 1-inch pieces
1/2 cup shelled fresh peas or frozen petite peas
1/2 cup thinly sliced green onions
1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried
3/4 cup grated Parmesan cheese
Directions
Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.
