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Soup
Stracciatella Soup
A light Roman chicken broth with delicate ribbons of whisked egg and parmesan.
20 minutestemps total
4 servingspersonnes
Easydifficulté
Ingrédients
- 1.2L chicken stock
- 3 eggs
- 80g parmesan, grated
- Grated nutmeg
- Fresh parsley
- Salt
Préparation
Bring the stock to the boil. Whisk the eggs together with the parmesan and a little nutmeg.
Pour the egg mixture into the boiling stock in a thin stream while stirring with a fork to create ribbons.
Scatter with parsley and serve immediately.
#soup#egg#quick#comforting
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