Roman Egg & Cheese Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
1/3 cup: Fresh white bread crumbs,
1/3 cup: Grated Parmesan cheese,
1 tsp: Grated lemon zest,
6 cup: Beef bouillon,
Salt and pepper to taste,
Directions:
Combine the eggs, bread crumbs, cheese, and zest, and beat until
thoroughly blended.
Bring the bouillon to a boil, then pour slowly into the egg mixture,
sitrring continuously. Bring just up to a simmer and season to taste
with salt and pepper. Serves 4 Typed in MMFormat by cjhartlin@msn.com
Source: Cookbook Digest March/April 98
Source from luhu.jp
thoroughly blended.
Bring the bouillon to a boil, then pour slowly into the egg mixture,
sitrring continuously. Bring just up to a simmer and season to taste
with salt and pepper. Serves 4 Typed in MMFormat by cjhartlin@msn.com
Source: Cookbook Digest March/April 98
Source from luhu.jp