Days are getting colder and colder! This egg soup recipe by Guy Grossi will help lift your spirit when you’re under the weather or to simply keep warm.
- 1 litre chicken stock
- 3 eggs
- 100 g parmigiano reggiano, grated
- handful of flat-leaf parsley, finely chopped
- sea salt
- freshly ground black pepper
- freshly grated nutmeg
- knob of butter
Bring the chicken stock to the boil in a saucepan.
Whisk the eggs, cheese and parsley in a bowl and season to taste with salt, pepper and nutmeg. Add to the stock – the egg will cook almost instantly. Leave to set for a moment, then lightly stir with a fork so the egg separates into strands (if you do this too soon, the strands will be small and will make the soup look grainy).
Gently stir in the butter and serve immediately.