Egg and Cheese Soup Recipe

In this classic Roman soup, eggs and cheese are beaten into hot stock, producing a slightly "curdled" texture characteristic of the dish.

Ingredients:

Method:

1. Break the eggs into a bowl, then add the semolina and Parmesan cheese and beat together with a fork or wire whisk. Stir in the nutmeg. Beat in 250 ml/8 fl oz/ 1 cup of the meat or chicken stock. Set aside.

2. Pour the remaining stock into a large saucepan and heat gently for a few minutes, stirring occasionally, until the stock reaches simmering point.

3. When the stock is hot, a few minutes before you are ready to serve the soup, whisk the egg mixture into the stock. Raise the heat slightly, and bring it barely to the boil. Season with the salt and pepper. Cook for 3-4 minutes. As the egg cooks, the soup will not be completely smooth.

4. To serve, toast the rounds of French bread on both sides and place two in each soup bowl. Ladle the hot soup over the bread and serve immediately.

SERVES 6

 

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