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Stracciatella with Marjoram
From Dorothy McNett's recipes at www.dorothymcnett.com. A common and fabulously delicious soup, sometimes known as an Italian version of the Asian egg drop soup.
In batter bowl, whisk eggs until blended, adding cheese, zest, nutmeg and only 1/2 cup of the stock. Heat the remaining stock in a heavy bottomed saucepan and bring just to the boil. While whisking, add the egg mixture, whisking constantly, until eggs have cooked but do not let it boil. Takes only 1-2 minutes. Add the marjoram, salt and pepper and ladle into flat soup bowls. Serve immediately.
Recipe created 2006-10-20.