INGREDIENTS PER 4 PEOPLE
Bouillon, 52 Oz
Grated grana padano salt, 8 Tablespoons
Pepper, to taste
Nutmeg, to taste
Salt, to taste
– Filter the bouillon into a casserole and bring it to a boil under a low flame.
– Beat the eggs into a terrine and then add grana padano, salt, pepper and a sprinkle of nutmeg.
– Pour the egg mixture into the hot bouillon and using a whisk mix well. Slowly you will see some lumps forming on the surface; don’t worry, they are typical of this type of soupe!
– Go on cooking for at least 4/5 minutes and serve it hot with (if you want) some croutons. If you like spices you can try the soup version with a small ground rosemary branch… it lightly flavours the soup without weigh it down.
Thanks to: Aromi Fragolosi