Chicken Bouillon with Egg and Parmesan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter chicken broth
- 3 egg (s)
- 3 tablespoon parmesan, freshly grated
- 1 tablespoon semolina
- Nutmeg, freshly ground
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Heat the broth to boiling point.
- Beat the eggs in a bowl. Then add the parmesan, semolina and spices. Pour in a cup of the hot broth and stir the mixture until smooth. Then slowly pour the mixture into the boiling broth and beat vigorously with a fork for approx. 3 minutes. Leave to stand for about 2 minutes so that the egg coagulates completely.
- Serve in preheated soup bowls.
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