Adapted from “Zuppe,” by Mona Talbott
Time: About 20 minutes
12 cups homemade broth
Salt
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley.
1. In a soup pot over high heat, bring VEGGIE broth to a boil. Season to taste with salt and reduce heat to a simmer.
2. Crack eggs into a medium-size bowl and beat lightly
with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the
lemon zest, a large pinch of salt, several twists of the pepper mill and
1 3/4 ounces grated Parmesan.
3. Pour egg mixture into simmering chicken broth and
stir gently until mixture forms “little rags.” Simmer for another minute
or so.
4. Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
Yield: 6 servings.
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