Recipe - Chicken And Egg Soupstracciatella (Marguerite Patten)

10 fl Chicken stock or water with
One half Chicken stock cube
2 Eggs
One half tablespoon Semolina
1 tablespoon Grated Parmesan or other
strongly flavoured cheese
1 tablespoon Chopped parsley
Salt and black pepper

This is a very light but satisfying classic soup. It is often called
Stracciatella. Don't worry ifthe soup has a slightly scrambled egg look, it
should do.

Pour most ofthe stock or water into a saucepan, add the chicken stock cube.
Bring the stock or water to the boil. Beat the eggs, blend with the rest of
the cold stock or water, the semolina and cheese. Pour a little of the
boiling liquid over the egg mixture, then return to the saucepan. Cook over
a steady heat for 3 or 4 minutes, do not allow to boil. Add the parsley and
seasoning to taste then serve.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip