Soupe épatante – Zuppa Stracciatella

Ingredients for 4 servings:

• 3 eggs
• 8 tbsp Parmesan, Comté or mountain cheese, grated
• 2 liters of vegetable broth
• 200 g noodles (vermicelli)
• Parsley, chopped or chives
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Warming, spicy soup – perfect for the cold season!

Bring the broth to a boil. Once boiling, add the pasta and stir. In the meantime, grate the cheese, crack the eggs into a bowl, and mix thoroughly with the cheese (this works best with a fork). Season generously with pepper. Be careful with the salt, as cheese and broth are usually already salty, so add more at the end if necessary. When the pasta is al dente, remove the pot from the heat and stir the egg and cheese mixture into the soup. It’s very important that the soup is no longer boiling at this point, otherwise the egg will curdle instead of setting. Stir well and serve immediately, garnished with parsley and/or chives, while still very hot. Serve with a piece of bread and a mixed salad. This recipe offers many variations: If you like, add finely chopped spring onions, frozen peas, carrot sticks, or whatever you have in the fridge. You can also use meat broth instead of vegetable broth. In Italy this soup is called “Zuppa Stracciatella”, in France it is called “soupe épatante”, épatante means fabulous, great, fantastic.