Stracciatella (Ragged Egg Soup) is a traditional Italian recipe for a classic soup of a blend of eggs, semolina and parmesan cooked by whisking into hot chicken stock. The full recipe is presented here and I hope you enjoy this classic Italian version of: Ragged Egg Soup (Stracciatella).
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Ingredients:
2 eggs
2 tbsp fine semolina
4 tbsp freshly-grated Parmesan cheese
1.2l good chicken stock
flat-leaf parsley, shredded, to garnish
Method:
In a bowl, beat together the eggs, semolina and cheese. Add about 150ml of the chicken stock and stir until the mixture is completely smooth.
Place the remaining chicken stock in a pan and heat until almost boiling. Whilst stirring vigourously with a fork, add the egg mixture and continue stirring vigourously for a further 4 minutes.
Allow the soup to come just to below boiling point to cook the egg threads then take off the heat and pour into a warmed soup tureen. Sprinkle with shredded parsley and serve immediately.
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