Soup of cheese and eggs
Ingredients
Features
Description
This is a classic Roman soup cheese and eggs are added to the hot soup, and it turns out like scrambled that distinguishes it from other egg soup.
1. Beat the eggs in a bowl, then add the semolina and cheese, whip together. Add nutmeg and whisking, add 250 ml of broth. Pour the mixture into a pitcher.
2. The remaining broth pour into a saucepan and bring to a slow boil.
3. A few minutes before serving, add the egg mixture into the hot broth, whisking whisk. Enlarge little fire and bring to a boil. Season and cook for 3-4 minutes.
4. Serve: dry bread slices, put two slices on each plate and pour hot soup on top. Serve immediately.
Note
After adding the eggs in hot soup, it will start to prepare the soup and become less homogeneous. Try not to digest the soup at this stage, otherwise the egg will curdle.
Translated by site: wday.ru
