Name: Chicken and Egg Soup/stracciatella (Marguerite Patten)
Ingredients: 10 fl Chicken stock or water with; 1/2 Chicken stock cube; 2 Eggs; 1/2 tb Semolina; 1 tb Grated Parmesan or other strongly flavoured cheese; 1 tb Chopped parsley; Salt and black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Soups	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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