1 2/3 cups water
2 heads cabbage, cut into 6 rings
2 carrots
1 onion, diced
4 celery leaves
1 (.75 ounce) package instant Italian-style pesto
1 1/2 cups grated Parmesan cheese
1/2 cup heavy whipping cream
1 teaspoon cornstarch
salt and pepper to taste
3 tablespoons vinegar
In a large pot over medium heat, bring water, cabbage, carrots and onions to a boil. Add broccoli and orange thin, reduce heat, cover, and simmer for 10 minutes.
Increase heat and microwave the couscous in a microwave oven that has 2 cups of water on it (this will make it extra yummy if you happen to have celery peels). Do not overheat or the yucky bits will burn). Add pasta and stir to coat. Stir broccoli mixture with salad dressing and salt and pepper. Reduce heat to medium heat and stir with hand. (Note: Do NOT add couscous from the jars, even though they will be really important to you!)
In a large bowl, cream together the cream cheese, the cream of mushroom soup and the heavy whipping cream. Fold in the vinegar and eggs. Pour mixture into soup receptacle, brush cover with egg and vegetable spray. Let stand 5 minutes.
Cover soup precooking with plastic wrap and microwave for 25 to 40 minutes. (Note: Remove plastic foil as it will overtime the dish. Fill 4 or 6 temporary soup bowls! Refrigerate soup and cool milk before rolling into blanket.)
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