Baboon Soup
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Recipe from Italy for a soup made with broth, eggs, grated parmesan cheese and toasted slices of white bread.
Ingredients:
Procedure:
Option A:
1. Quickly fry the bread triangles on both sides in the melted butter and bring the stock to the boil
2. In a small sauce pan, beat the eggs one by one, pour them into the boiling broth and simmer over low heat for 3 minutes, then remove them with a spoon, transfer them to plates, pour the broth over them, put the toasted bread on the plates, sprinkle with Parmesan cheese (you can use Emmental or Cheddar) and parsley
3. Serve immediately.
Option B:
1. Fry the bread in butter, divide the boiling broth into four fireproof soup bowls
2. Add the toasted bread, sprinkle the soup with grated cheese and bake briefly under the grill or in a hot oven
3. Sprinkle with finely chopped parsley and serve.