INGREDIENTS
- 2 qts. Chicken broth
- 8 eggs
- 3 tbsps. flour
- 3 tbsps. grated
Parmesan cheese
- ¼ tsp. salt
- ¼ tsp. pepper
- chopped parsley
for garnish
- grated nutmeg
-
Bring chicken broth to
boiling in a stockpot.
Meanwhile, in blender,
processor or mixing bowl with spout, combine all remaining
ingredients and process until thoroughly blended, or
mix with whisk.
Slowly pour egg mixture
into boiling broth, stirring constantly. Continue stirring
and simmer 5 minutes.
Serve in bouillon cups
or soup bowls and garnish with parsley and a sprinkle
of nutmeg.
Serves 8
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