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What You Need:
(Serving Size: 4 to 6)
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2 eggs
2 tablespoons freshly grated imported Parmesan cheese
2 teaspoons finely chopped fresh parsley
A few gratings of nutmeg or a pinch of ground nutmeg
Pinch of salt
1 quart chicken stock, fresh or canned
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Translate this recipe:
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| How To Cook: |
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1. In a small bowl, beat the eggs until they are just blended; then mix in the cheese, parsley, nutmeg and salt. Bring the chicken stock to a bubbling boil in a heavy 2- to 3-quart saucepan over high heat.
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2. Pour in the egg mixture, stirring gently and constantly with a whisk, and simmer, still stirring, for 2 or 3 minutes.
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3. The egg-and-cheese mixture will form tiny flakes in the stock. Taste for seasoning, then ladle the soup into a tureen or individual soup bowls and serve it at once.
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