Filter
Reset
Sort ByRelevance
K8ogr8
Egg soup with fresh herbs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minLunchvegetable stock, onion, soy sauce, fresh ginger, black peppercorns, star anise, clove, garlic, Red pepper, mixed mushroom, pak choi, coriander, egg,oriental vegetable stock -
15 minAppetizerwhiskey, mayonnaise, Ketchup, cream cheese natural, tabasco red peppersauce, mandarin slices in light syrup, fresh chives, head of iceberg lettuce, Dutch shrimps,Dutch shrimp cocktail -
15 minAppetizersmoked mackerel, cucumber, green pesto, tomatoes, extra virgin olive oil,tarts of tomato and mackerel -
20 minSmall dishgreen asparagus, flour, flour, carbonated spring water, protein, frying oil, soy sauce, Red pepper, sesame oil, vinegar,crispy asparagus with soy chicken
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it