Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • pints good clear chicken stock
  • 2 eggs
  • 2 tablespoons grated

Method

Beat the eggs very well and add the cheese and semolina. Dilute with a cupful of cold stock. Heat the rest of the well-seasoned stock and as it approaches the boil gently pour in the egg mixture. Stir it with a fork in a clockwise direction rather fast. Turn the heat really low and leave the soup slowly spinning for two to three minutes. Ideally the egg should form long, thin soft threads, but