Well good evening
We hope each one of you are cozy and all is well! Okay so last week's Chicken Soup was not a hit due to the cooking time, but it did say "slow cooker!" I'm sure it tasted fabulous as well, due to the patience required.
So we are taking a different approach this week, this is "fast" soup.
Perfect to accompany any menu or have it on its own for a light snack or meal and best of all simple to make :) now we're talking.
So give it a go and enjoy.
We hope each one of you are cozy and all is well! Okay so last week's Chicken Soup was not a hit due to the cooking time, but it did say "slow cooker!" I'm sure it tasted fabulous as well, due to the patience required.
So we are taking a different approach this week, this is "fast" soup.
Perfect to accompany any menu or have it on its own for a light snack or meal and best of all simple to make :) now we're talking.
So give it a go and enjoy.
Straciatella Soup
Ingredients
500 ml Chicken stock1 large Free range egg, lightly whisked with a fork
5g Parsley, finely chopped
7g Parmesan, microplaned grated
Sea salt (half a pinch)
Method
Bring the Chicken Stock just to the boil in a large sauce pan, remove from heat wait 5 seconds when slowly pour the egg into the stock and gently run the fork through 4 to 5 times.To serve sprinkle with parmesan and parsley and season with a little sea salt not too much.
Recipe by Maggie Beer
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