Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

A view of Rome from the cupola of St Peter’s

Stracciatella soup (Roman egg drop soup)
I was not sure about the sound of this soup and even the first mouthful left me uncertain. But once I got going I found it comforting, soothing and quite delicious. It’s very easy to make and can be rustled up at the last moment. Well worth giving it a try and let me know what you think!

Ingredients
Serves 4
40 fl oz chicken stock
3 large eggs
3 tablespoons fine semolina
3 tbsp freshly grated Parmesan cheese
1 tbsp finely chopped fresh parsley
A good scratch of fresh nutmeg
Salt and freshly ground black pepper.Method
Pour some of cool stock into a largish bowl (about 5 fl oz).
Heat the remaining stock in a large saucepan until it is at boiling point, and then remove from the heat.
Meanwhile, add the eggs, semolina, cheese, parsley, nutmeg and seasoning to the cool stock and whisk until blended well.
Whisk the egg mixture into the hot stock stirring continuously.
Put back over a low heat and cook, whisking constantly for about two to three minutes. Do not let it boil as it may curdle.
Check the seasoning and then serve in bowls topped with a little more grated nutmeg.

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