Stracciatella

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

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