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Italian Egg Soup

ingredients

serves 4
2 eggs
25 ml (1 1/2 tbsp) semolina
2 tbsp (30 ml) grated Parmesan cheese
grated nutmeg, to taste
salt and pepper, to taste
4 cups (1 litre) 1 3/4 pint chicken stock
chopped fresh parsley, to garnish

method

1. Whisk together the eggs, semolina, cheese, nutmeg and seasoning. Add 150 ml (1/4 pint) of the stock.

2. Bring the remaining stock to the boil, then whisk in the egg and semolina mixture.

3. Lower the heat and simmer gently for about 3 minutes, until thickened.

4. Serve at once, garnished with fresh parsley.

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