This soup is so named because of the egg mixture that is stirred into the very hot chicken bouillon and it breaks up into little threads.
Beat 2 eggs with 2 tbs of semolina and 4 tbs of grated parmeson cheese.
Add 1/2 cup of chicken bouillon and stir to a cream like paste .
Now heat in a saucepan 4.5 cups of bouillon bring to almost boiling .
Add the egg mixture and stir vigorously with a fork for 3 minutes .
Allow the soup to come just below boiling point .
Pour into warmed bowls and sprinkle with parsley and serve immediately.
Beat 2 eggs with 2 tbs of semolina and 4 tbs of grated parmeson cheese.
Add 1/2 cup of chicken bouillon and stir to a cream like paste .
Now heat in a saucepan 4.5 cups of bouillon bring to almost boiling .
Add the egg mixture and stir vigorously with a fork for 3 minutes .
Allow the soup to come just below boiling point .
Pour into warmed bowls and sprinkle with parsley and serve immediately.
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