Julho 31, 2010 | Visitas: 4
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  • 2 eggs
  • 4 teaspoons finely grated Parmesan cheese
  • a pinch of kosher salt, plus 1−1/2 teaspoons
  • a pinch of freshly grated nutmeg
  • 1 tablespoon all−purpose flour
  • 4 cups chicken stock or beef stock
  • 1 pound spinach or Swiss chard, stemmed and leaves cut

  1. across into narrow strips, optional
  2. freshly ground black pepper, to taste
  3. In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg,
  4. and flour try not to get the eggs at all frothy.
  5. NOTE: Use a pot that is large enough to hold the colander over the stock
  6. without actually touching it, so that the egg can flow freely into the
  7. soup to form the strings.
  8. In a medium saucepan, bring the stock to a boil. Place a colander with
  9. widely spaced holes over the boiling stock. Pour the egg mixture through the
  10. colander. Remove the colander and stir the soup once or twice. Remove from
  11. the heat or, if using the greens, lower the heat and stir them in just to
  12. heat through. Remove from the heat and season with salt and pepper. Serve
  13. immediately.


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