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

INGREDIENTS

10 Chicken stock or water with
1/2 Chicken stock cube
2 Eggs
1/2 T Semolina
1 T Grated Parmesan or other
strongly flavoured cheese
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 92
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 188.2mg
Sodium: 110.3mg
Potassium: 87.5mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 7.6g


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