Cheese and Egg Soup (Stracciatella)
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.
Italian Apron
Serving bottles
Classic Italian Cooking
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Ingredients
- 3 Eggs
- 50 grams (2 ounces) Parmesan cheese (grated)
- 1 Round tablespoon of vegetable stock
- Pepper and nutmeg for seasoning
Instructions
- Grate the Parmesan cheese.
- Crack eggs
- 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.
Italian Apron
Serving bottles
Classic Italian Cooking
Nutrition
Calories: 650kcal
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