Title: Chicken & egg soup/stracciatella (marguerit
 Categories: Soups
      Yield: 2 Servings
 
     10 fl Chicken stock or water with
    1/2    Chicken stock cube
      2    Eggs
    1/2 tb Semolina
      1 tb Grated Parmesan or other
           -strongly flavoured cheese
      1 tb Chopped parsley
           Salt and black pepper
 
  This is a very light but satisfying classic soup. It is often called
  Stracciatella. Don't worry ifthe soup has a slightly scrambled egg
  look, it should do.
  
  Pour most ofthe stock or water into a saucepan, add the chicken stock
  cube. Bring the stock or water to the boil. Beat the eggs, blend with
  the rest of the cold stock or water, the semolina and cheese. Pour a
  little of the boiling liquid over the egg mixture, then return to the
  saucepan. Cook over a steady heat for 3 or 4 minutes, do not allow to
  boil. Add the parsley and seasoning to taste then serve.