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Soup: Parmesan Soup

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Soup: Parmesan Soup

The perfect soup: Parmesan soup recipe with a picture and simple step-by-step instructions.

  • 400 ml Beef stock
  • 400 ml Vegetable stock
  • 200 ml Cream
  • 5 Egg yolk
  • 100 g Freshly grated Parmesan
  • Salt and pepper
  • Nutmeg
  1. Bring the stock to the boil, mix the cream with the egg yolk and cheese. Put a bowl of hot broth on the egg, stir well then another ladle, now add the egg mixture to the tof for the stock and bring to the boil while stirring. Arrange on the plate and sprinkle with olive oil.
Dinner
European
soup: parmesan soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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