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Pear and Noodle Soup

  In a heavy pan over low heat, cook the noodles in the milk with salt and nutmeg, stirring occasionally, Meanwhile, put the pears in a pan with water to cover. Cook until just done, but not soft, adding the sugar toward the end of the cooking time. Drain the pears. Add to the cooked noodles and milk. Stir gently to mix evenly.
  Variation: Add 3 tablespoons finely chopped celery and 1 tablespoon parsley for crunchiness.

Makes 8-10 servings

1-2 c. uncooked noodles
5 c. milk
1/2 t. salt
1/4 t. freshly grated nutmeg
3 large firm, ripe Bartlett pears, peeled, cored, and quartered
4 T. sugar
watercress for garnish (optional)
3 T. finely chopped celery (optional)
1 T. chopped fresh parsley (optional)

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