Egg and Cheese Soup (Stracciatella Alla Romana) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 large eggs | 40g/1-1/2 oz semolina | 25 g/1 oz grated Parmesan cheese |
| 1 tablespoon finely chopped flat-leaf parsley | pinch of ground nutmeg | 1 litre/1-3/4 pints chicken stock |
| 1 | Beat the eggs with a balloon whisk in a large bowl. Beat in the semolina, Parmesan, parsley, nutmeg and 60 ml/2 fl oz of the cold stock. Bring the remaining stock to the boil in a saucepan. Pour 225 ml/8 fl oz of the hot stock into the egg mixture, whisking constantly. Pour the egg mixture back into the saucepan. Stir constantly with a wooden spoon over the heat for about 2-3 minutes, until the egg begins to set into fine strands. Serve immediately. |