Ingredients
3 eggs
3 tbsp fine semolina
6 tbsp freshly grated parmesan cheese
pinch of nutmeg
1.5 litters 61/4 cups cold meat or chicken stock
salt and ground black pepper
12 slices of French bread
Method
1) Break the egg into a bowl, then add the semolina and parmesan cheese and beat together with a fork or wire whisk
2) stir in the nutmeg, beat in 1 cup of stock, set aside
3) pour the remaining stock into a saucepan and heat gently for a few minutes, stirring occasionally, until the stock reaches simmering point
4) whisk the egg mixture into the stock, raise the heat, and bring it barely to the boil
5) season with the salt and pepper, cook for 3-4 minutes
6) as the egg cooks, the soup will not be completely smooth, if you want a creamy finish purée in a blender for 3 minutes.
To serve, toast the slices of French bread on both sides and place two in each bowl, ladle the hot soup over the bread, sprinkle with parmesan cheese and serve
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