1.5 litres /2 1/2 pints Meat Stock
80 g/3 oz semolina
25 g/ 1 oz butter
2 egg yolks, lightly beaten Parmesan cheese, freshly grated to serve


1.Bring the stock to the boil and sprinkle in the semolina, stirring constantly.
2.Cook for 10 minutes, then stir in the butter and remove the pan from the heat. Ladle into a soup tureen and stir in the egg yolks. Serve with Parmesan.
3.You can make this soup thicker or thinner according to taste.

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