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Egg soup with fresh herbs
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Ingredients
Directions
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Grate the cheese.
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Strain the stock from the pot over a measuring cup and fill with water to one liter.
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Beat in a pan the eggs with a whisk.
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Beat the semolina and the cheese through it and then shoot for the rest of the stock.
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Heat the soup while stirring on a low heat until boiling and continue to beat until the soup is nicely creamy.
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Add some salt and pepper to taste.
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Serve the soup in deep plates and sprinkle the parsley in it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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