Stracciatella Soup

Apr 18, 2017

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Thanks to Rilka Warbanoff and Foodland.

Serves 4

Ingredients

2 large eggs

¼ cup grated Parmesan cheese

2 tablespoon of chopped parsley

1 litre chicken stock

1 tsp of saffron soaked in ½ cup of warm water

Parmesan Chips

100 grams of finely grated Parmesan

Method

To make the Parmesan chips place a heaped tablespoon of parmesan on a baking tray and place on the middle shelf of a preheated oven at 220c until the cheese is golden. It will spread into a thin wafer as it cooks. Lift off the tray with a spatula and place on a plate.

To make the soup in a bowl mix the Parmesan parsley and eggs and whisk together. Bring the stock to the boil stir in the saffron and the water reduce the heat to a simmer and slowly add the egg mixture whisking all the time. Simmer for 4 minutes season with salt and pepper. Ladle into 4 soup bowls and place the parmesan chips into the soup

SEE ALSO

MAKE YOUR OWN RANCH FRIED CHICKEN… EASY!

CHICKEN AND VEGGIE TERIYAKI STIR-FRY

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