Egg & Cheese Soup

By:
By:

Ingredients

  • 3 eggs, beaten
  • Pinch of nutmeg
  • 3 tbsp. fine semolina (or sifted flour)
  • 6 ¼ cups chicken or beef stock
  • 6 tbsp. freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 12 rounds of French bread, to serve

Directions

Combine eggs, semolina and cheese. Add nutmeg. Beat in 1 cupful of cooled stock. Heat remaining stock to simmering in a large saucepan. A few minutes before serving, whisk the egg mixture into the broth. Raise the heat slightly, and bring it barely to a boil. Season with salt and pepper. Cook for 3 – 4 minutes. As the egg cooks, the soup will not be completely smooth. To serve, toast the bread and place 2 rounds in bottom of each soup plate. Ladle on the hot soup and serve immediately. Serves 6.
WHSV-TV3
50 North Main Street Harrisonburg, VA 22801 540-433-9191 - Switchboard 540-433- 4028 - Fax 540-433-2700 - News Fax

WSVF Public Inspection File

Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability