CookEat Recipe
Breadcrumb Soup with Egg and Parmesan
A simple broth soup thickened with fine dry breadcrumbs and finished with egg and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 1 litre clear meat broth; 60 g very fine dry breadcrumbs; 2 eggs; 2 heaped tablespoons finely grated Parmesan.
Step 2
Bring the broth to a simmer. Sprinkle in the fine breadcrumbs while stirring and cook gently for about 5 minutes, until softened. The soup should pour easily rather than stand like porridge; loosen with a little hot water if needed.
Step 3
Beat the eggs and Parmesan together in a heatproof bowl. Gradually whisk in several ladlefuls of hot soup to warm the eggs without scrambling them.
Step 4
Return the mixture to the saucepan. Stir continuously over gentle heat until the soup reaches 74°C throughout; do not let it boil hard. Transfer to a tureen and serve immediately.
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