CHEESE PATE DELICIOUS

EGG AND PARMESAN SOUP

EGG AND PARMESAN SOUP

EGG AND PARMESAN SOUP

Hello friend

How are you?

As soon as I read the recipe this Italian egg soup caught me. Chicken broth, eggs, Parmesan ... what does it sound delicious? It not only sounds rich but it is. And most importantly: it is prepared in 10 minutes!

It is a soup with a very delicate texture and a very rich flavor ... everything that has Parmesan comes out delicious, the Parmesan contains umami!

Notes on the recipe.

The main ingredients of the soup are chicken broth, eggs and parmesan, and sometimes it has wheat semolina. I added the semolina and I recommend that you also do it since it gives the soup a special delicacy.

What we are going to do is heat the broth, beat eggs with parmesan and semolina and add the mixture to the broth. We will cook it for 5 minutes and that's it.

Of course, if you want to eat a really good soup, use a homemade chicken broth, for example the one that I taught you to make another day.

... I am talking about the chicken broth, not the broth made from everything that was in the butcher shop.

Ah yes: the soup is seasoned with nutmeg but I chose not to put it

Ingredients:

3 eggs

1 liter of chicken broth

4 tablespoons grated parmesan

1 pinch of ground black pepper

chopped fresh parsley

2 tablespoons of wheat semolina

1 pinch of nutmeg

Explanation, step by step:

We separate 1 tablespoon of broth and the rest we heat.

We grate the cheese.

We add the eggs ...

... and we beat the mixture with enthusiasm, until it becomes completely homogeneous (it is not clear swimming).

Add semolina and beat again until it is completely integrated into the mixture.

Add the tablespoon of broth that we had reserved and mix.

As soon as the broth starts to boil, we throw the eggs and at the same time we stir with a rod, so that a ball does not form.

Once it returns to a boil, cook the soup over moderate heat and stirring occasionally for 5 minutes. Sprinkle it with chopped parsley, add the spices and serve.

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