Guest guest Posted September 14, 2009 Report Share Posted September 14, 2009 Shredded Egg Flower Soup 4 cups broth 3 eggs salt to taste pinch of nutmeg (optional) 1 tbsp. semolina 4 tbsps. grated Parmesan cheese chopped green onions for garnish Reserve 1/4 cup of the cold broth. Bring the remaining broth to a simmer over low heat. Break the eggs into a small bowl and add the salt, nutmeg, semolina, and cheese. Add the cold broth and mix well. When the soup is at a simmer, drizzle in the egg mixture. With a spoon, gently move the egg back and forth so that the egg breaks into strands. Simmer the soup for 1 minute and serve with green onion garnish. Serves 4. Quote Link to comment Share on other sites More sharing options...
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