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  • Print recipe: Cheese and Egg Soup (Stracciatella) | Special Recipes PrintButton
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(4 votes, average 3.50 out of 5)
Cheese and Egg Soup (Stracciatella)3.50 out of 50 based on 4 voters.


Print recipe: Cheese and Egg Soup (Stracciatella) | Special Recipes WebPhoto 9


Preparation:
Cooking:
Difficulty: Easy    
Print recipe: Cheese and Egg Soup (Stracciatella) | Special Recipes Veggie 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

Print recipe: Cheese and Egg Soup (Stracciatella) | Special Recipes WebPhoto 1

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:

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Grate the Parmesan cheese.

 

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Put the 3 eggs in the bowl.

 

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Whisk energetically.

 

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Add the Parmesan cheese and whisk until the mixture is well mixed.

 

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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.

 

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Pour the egg and Parmesan mixture into the pan and start whisking.

 

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Whisk for 2 minutes and then take the pan off the cooker.

 

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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!

Print recipe: Cheese and Egg Soup (Stracciatella) | Special Recipes Federico

Federico Pezzaioli

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