This light soup is much more difficult to make than it would first appear. The skill lies in making sure the delicate strands of beaten egg and cheese separate and disperse into the hot soup, rather than forming one or several large, unsightly lumps. Make the soup with a richly flavoured, clear chicken stock and ensure it is really hot, and that you pour in the egg mixture gently and with constant whisking. This is intended to be the best first course of a long Roman feast.
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