Saturday, October 25, 2008

Parmesan and tomato ‘stracciatella’ Soup

Parmesan and tomato ‘stracciatella’ Soup

This was what I made for my lunch today, this recipe can be doubled etc. to serve multiple people.

Bring to a simmer:
1 c. chicken broth or stock
1 tomato, diced

Off heat, Add:
1 beaten egg
¼ c. grated parmesan cheese

Season with salt, black pepper and a dash of pepper flakes.
Serve with crumbled parm.

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