Straciatella (Broth with parmesan and eggs)
( SERVES 4 )
This brooth is a wonderful restorative. Store-bought liquid chicken stock will work for the base, but try to find a low-sodium one. Good parmesan cheese is essential.
- Break the eggs into a bowl and beat lightly with a fork. Add the grated cheese and nutmeg and 200ml of the stock.
- Put the remaining stock into a pot over a low heat and bring to a simmer, then remove from the heat.
- Pour in the egg mixture, whisking continuously. Place the soup back over the heat and allow it to come back to a gentle simmer.
- Threads of egg mixture should be broken up through the stock. Serve immediately.