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Egg soup with fresh herbs
 
 
4 ServingsPTM10 min

Egg soup with fresh herbs


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Directions

  1. Grate the cheese.
  2. Strain the stock from the pot over a measuring cup and fill with water to one liter.
  3. Beat in a pan the eggs with a whisk.
  4. Beat the semolina and the cheese through it and then shoot for the rest of the stock.
  5. Heat the soup while stirring on a low heat until boiling and continue to beat until the soup is nicely creamy.
  6. Add some salt and pepper to taste.
  7. 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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