- 1 quart chicken broth
- 2 large eggs
- 3 tablespoons freshly grated Parmesan
- 3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
- Freshly grated nutmeg, to taste
- Croutons sauteed in butter, as an accompaniment
In a saucepan bring the broth to a simmer. In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg. Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set. Season the soup with salt and pepper and serve it with croutons.
Recipe courtesy of Gourmet Magazine