Saturday, March 8, 2014
Egg and cheese soup
Egg and cheese soup
Ingredients:
- Eggs 3
- Mace a pinch
- Chicken stock 3 cups
- Parmesan cheese ¼ cup
- Finely chopped parsley 1 tbsp
- Black pepper ½ tsp
- Semolina 3 tbsp
- Salt as required
- Bread 4 slices
Method
- Beat 3 eggs very well. Add 3 tbsp semolina and mix well.Now add ¼ cup grated parmesan cheese and a pinch of ground nutmeg.Then add 1 cup chicken stock, mix well and keep aside.In a pan put remaining 2 cup chicken stock, cook till it comes to a boil. Add in egg mixture and stir contentiously. Also add in 1 tbsp chopped parsley, salt to taste and ½ tsp black pepper powder.
- Cook for 4 – 5 minutes till soup thickens.Cut 1 French bread into slices, dry roast on a hot griddle or bake in a preheated oven for few minutes. If you are using bread slices instead of French bread then remove sides of bread slices and do the same. Pour prepared soup in a serving bowl. Top with roasted bread slices and serve.
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