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 (Marguerite Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Egg; Poultry; Soup
The History of Recipes
Food historians have tracked the existance of recipes back into the distant past, at least as far back into recorded history as early Egypt, and maybe further still. Having said that, these, early recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. He also informs us how the early Romans made use of many different spices, including some familiar names such as thyme, fennel and dill. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including basil and rosemary. These new culinary innovations led to a surge in manuscripts on food, many of which are now in private cookery archives. During the succeeding few hundred years, the powerful families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down popular recipes of the day. By the arrival of the 20th century, recipe publications were in high demand, mostly as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Chicken & Egg Soup_Stracciatella (Marguerite recipe.
