STRACCIATELLA RECIPE

Chicken and Egg Soup. 

 

Serves 6

 

Ingredients

• 1.5 Litres home-made chicken stock (fat free)
• 6 fresh eggs
• 6 tablespoons finely grated parmesan cheese
• 1 scant tablespoon plain flour
• Good pinch salt
• Couple of pinches of ground nutmeg
• 1 teaspoon finely grated lemon zest (optional)
• 2 teaspoons finely chopped Italian parsley (optional)

 

Method

Bring the chicken stock to the boil. Simmer gently for 5 minutes.

 

Beat the eggs lightly. Stir in the cheese, flour, salt and nutmeg.

 

Once you are ready to serve, stir the eggs into the stock using a whisk. The moment the eggs show signs of setting, immediately remove from the heat.

 

Stir in the lemon and or parsley and ladle into hot soup plates.

 

Serve with crusty Italian bread.

 

© Copyright Elise Pascoe 2008