Paradise Soup
calories: medium
category: soup
cost: low
difficulty: easy
preparation time: 40
Ingredients
Eggs 6
Dry white bread 500 gr.
Reggiano Parmesan cheese 250 gr.
Broth (mixed beef and capon) 1.2 litres
Nutmeg a pinch
See our
Wine Tips
for your meals
Dry white bread 500 gr.
Reggiano Parmesan cheese 250 gr.
Broth (mixed beef and capon) 1.2 litres
Nutmeg a pinch
See our
Wine Tips
for your meals
Preparation Remove all the crust from the dry bread and grate the rest so that you have 6 heaped spoonfuls.
Select a well-seasoned piece of Parmesan cheese but which has a soft, sweet taste as the success of the soup depends on the good quality of this cheese. Grate the cheese in order to obtain 6 heaped spoonfuls.
Whisk the eggs together in a bowl and add the grated cheese and the grated bread as well as a pinch of nutmeg. The mixture should have a fluid texture.
Prepare the broth with the mixed meat and poultry and cool. Then skim off all the fat. Put it back into a pot and bring it to a boil. Pour the egg and cheese mixture into the broth and stir rapidly for a few minutes. Switch off the heat and let it rest for a few minutes with the lid on. Serve hot in a soup tureen. The Chef's tips The Trebbiano of Lugana is a light coloured wine to be served at 10°C. Curiosity This soup served to give strength back to the sick in convalecence. It is however also eaten at Easter time according to the tradition
Select a well-seasoned piece of Parmesan cheese but which has a soft, sweet taste as the success of the soup depends on the good quality of this cheese. Grate the cheese in order to obtain 6 heaped spoonfuls.
Whisk the eggs together in a bowl and add the grated cheese and the grated bread as well as a pinch of nutmeg. The mixture should have a fluid texture.
Prepare the broth with the mixed meat and poultry and cool. Then skim off all the fat. Put it back into a pot and bring it to a boil. Pour the egg and cheese mixture into the broth and stir rapidly for a few minutes. Switch off the heat and let it rest for a few minutes with the lid on. Serve hot in a soup tureen.
