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| Chicken And Egg Soup/Stracciatella (Marguerite Patten) Recipe |
Category: Soups
Rating:
N/A
Servings: 2
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Ingredients
10 fl oz chicken stock or water with
1/2 chicken stock cube
2 eggs
1/2 tablespoon semolina
1 tablespoon grated parmesan or other strongly f; lavoured cheese
1 tablespoon chopped parsley
1 salt and black pepper
Cooking Directions:
This is a very light but satisfying classic soup. It is often called Stracciatella. Don't worry ifthe soup has a slightly scrambled egg look, it should do.
Pour most ofthe stock or water into a saucepan, add the chicken stock cube. Bring the stock or water to the boil. Beat the eggs, blend with the rest of the cold stock or water, the semolina and cheese. Pour a little of the boiling liquid over the egg mixture, then return to the saucepan. Cook over a steady heat for 3 or 4 minutes, do not allow to boil. Add the parsley and seasoning to taste then serve.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
soups
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