Wednesday, 27 August 2014

RAGGED EGG SOUP .......Stracciatella

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.

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