Cheese and Egg Soup (Stracciatella)
Category: Specials
Preparation:
Cooking:
Difficulty: Easy
Vegetarian
Very easily prepared soup, so easy that I am not sure it should stay in the main recipe categories, so I have decided to put it in the top tips section. Anyway, when you are desperate, in a hurry, cold, without ideas and lots of eggs in the fridge, this is the soup which will feed all the family.
SERVES 4
Ingredients:
- 3 Eggs
- 50 g (2 ounces) Parmesan cheese (grated)
- 1 Round tablespoon of vegetable stock
- Pepper and nutmeg for seasoning
- These are Imperial and Metric measurements. U.S measurements available at italyum.com
Nutrition facts: Calories 650 per serving.
Directions:
Grate the Parmesan cheese.
Put the 3 eggs in the bowl.
Whisk energetically.
Add the Parmesan cheese and whisk until the mixture is well mixed.
Put 1 litre (1 3/4 pints - 4 1/4 cups) of water into a pan and bring it to boil. Then add the vegetable stock and give a stir.
Pour the egg and Parmesan mixture into the pan and start whisking.
Whisk for 2 minutes and then take the pan off the cooker.
Put the soup into the bowl and sprinkle with pepper and a small pinch of nutmeg. Serve and eventually season with salt according to taste.
Buon appetito!
