Stracciatella Soup with Bruschetta Crouton

Ease of Preparation: Easy

Time of Preparation: 25 minutes

Yield: 6 servings

Ingredients:

• 2 litres rich chicken stock (4 pints)
• 5 large eggs
• 2 ounces grated Parmesan cheese (1/2 cup)
• Freshly grated nutmeg
• 2 tablespoons parsley, chopped
• 2 roma tomatoes, peeled, diced  (45 grams)
• 1-tablespoon olive oil (15 millilitres)
• 6 slices day old baguette

Method:

Bring the chicken stock to a lively boil in a pan. In a separate pan, bring some water to a boil. Puncture the skins of the tomatoes and drop them into the boiling water for 20 seconds. Drain and peel. Dice the tomatoes.

Brush the slices of baguette with olive oil and slide the under the broiler for a few moments to begin to turn golden coloured. In a small bowl, whisk the eggs and add the cheese and a grating for fresh nutmeg. Add the parsley and mix well.

Season the tomatoes with salt and pepper. Mix well and put a small amount of tomato on each slice of baguette. Put a slice of baguette in the bottom of each bowl. Slowly pour the egg mixture into the boiling broth, whisking all the while. Whisk for 3 minutes, or until all the egg pieces are cooked.

Pour the soup over the pieces of bruschetta toast and serve immediately.