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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tattered Broth or Raggedy soup is delicious and easy. Semolina a ground durum wheat. The preparation is easy and the soup is wonderful when made with a good stock, I freeze the broth leftover from poaching a whole chicken and will often enrich with a boxed stock to make enough for this soup. Ingredients:
2 whole eggs |
1 tablespoon of semolina |
1 tablespoon of parmesan cheese |
1/8 teaspoon of salt |
1/2 teaspoon of white pepper |
3 to 4 passes of fresh nutmeg over microplane |
1 cup cold chicken stock |
2 1/2 cups of hot chicken stock |
Directions:
1. Beat eggs.
2. In a bowl, mix semolina, parmesan, salt, pepper, and nutmeg.
3. Add eggs and bet well.
4. Add one cup of cold stock, mix well.
5. Meanwhile in a deep sauce pan, bring to low boil, remaining chicken stock.
6. Pour egg mixture into boiling stock THROUGH a colander with large holes, stirring with a fork so that lumps don't form.
7. Reduce heat and cook very slowly for 10 minutes.
8. The eggs and semolina will form little shreds or rags in the soup.
9. Serve immediately as the first course with extra grated parmesan on the side.
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