Roman Egg & Cheese Soupcheese/eggs, soups 4 eggs 1/3 cup fresh white bread crumbs 1/3 cup grated parmesan cheese 1 teaspoon grated lemon zest 6 cup beef bouillon 1 salt and pepper to taste Combine the eggs, bread crumbs, cheese, and zest, and beat until thoroughly blended. Bring the bouillon to a boil, then pour slowly into the egg mixture, sitrring continuously. Bring just up to a simmer and season to taste with salt and pepper. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98 |
