Egg soup with fresh herbs

Name: egg soup with fresh herbs
Total time: 10 min
Yield: 4
Ingredients: 1 pot chicken bouillon; 3 egg; 20 gram semolina; 40 gram Parmesan cheese; 2 tablespoon parsley

Ingredients

1 pot chicken bouillon
3 egg
20 gram semolina

40 gram Parmesan cheese
2 tablespoon parsley

Directions

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