Egg and Cheese Soup

• Eggs 3
• Mace a pinch
• Chicken stock 3 cups
• Parmesan cheese ¼ cup
• Finely chopped parsley 1 tbsp
• Black pepper ½ tsp
• Semolina 3 tbsp
• Salt as required
• Bread 4 slices

METHOD:

Beat 3 eggs very well. Add 3 tbsp semolina and mix well. Now add ¼ cup grated parmesan cheese and a pinch of ground nutmeg. Then add 1 cup chicken stock, mix well and keep aside. In a pan put remaining 2 cup chicken stock, cook till it comes to a boil. Add in egg mixture and stir contentiously. Also add in 1 tbsp chopped parsley, salt to taste and ½ tsp black pepper powder.
Cook for 4 – 5 minutes till soup thickens. Cut 1 French bread into slices, dry roast on a hot griddle or bake in a preheated oven for few minutes. If you are using bread slices instead of French bread then remove sides of bread slices and do the same. Pour prepared soup in a serving bowl. Top with roasted bread slices and serve.

How to Make Egg and Cheese Soup (Summarized Method):

• Add 3 tbsp semolina to 3 beaten eggs; mix well.
• Add 1/4 parmesan cheese and a pinch of ground nutmeg.
• Add in 1 cup chicken stock and mix well. Place aside.
• In a pan, add remaining 2 cups of stock and boil.
• Add in the mixture of egg and stir well.
• Add in 1 tbsp chopped parsley, salt and 1/2 tsp black pepper.
• Cook until thick.
• Cut 1 French bread into slices and roast on griddle.
• Pour soup in bowl, place roasted bread slices and serve hot.