10 fl chicken stock or water with
1/2 chicken stock cube
2 eggs
1/2 tbsp semolina
1 tbsp grated parmesan or other strongly f, lavoured cheese
1 tbsp chopped parsley
1 salt and black pepper
Directions
This is a very light but satisfying classic soup. It is often called
Stracciatella. Don't worry ifthe soup has a slightly scrambled egg
look, it should do.
Pour most ofthe stock or water into a saucepan, add the chicken stock
cube. Bring the stock or water to the boil. Beat the eggs, blend with
the rest of the cold stock or water, the semolina and cheese. Pour a
little of the boiling liquid over the egg mixture, then return to the
saucepan. Cook over a steady heat for 3 or 4 minutes, do not allow to
boil. Add the parsley and seasoning to taste then serve.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
Servings: 2 servings
Chicken & Egg Soup/Stracciatella (Marguerit Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Egg; Poultry; Soup
The History of Recipes
Written cooking instructions as a concept can be observed far back into the distant past, in fact as far as early Egypt, and maybe further still. Interesting though that maybe, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. For the centuries that followed, the powerful families of the West strove to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe books are greatly in demand mostly as a result of more people being able to read, more leisure time and having more money to spend. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken & Egg Soup_Stracciatella (Marguerit recipe.
