For the chowder, mix eggs and a 125 ml chicken broth in a bowl. Gradually add semolina and Parmesan while stirring. Fold in parsley, salt and nutmeg (freshly grated).
Bring remaining chicken soup to a boil and pour egg mixture into clear soup, stirring constantly to create fine egg and cheese strands.
Simmer over low heat for 5 minutes, stirring constantly. Season vigorously with salt and freshly ground pepper.
Related Recipes:
Sopa Coada – Spiced Soup – Veneto(*) For an ovenproof dish about eighteen cm in diameter and ten cm high, should offer for four people. Put the...
Chlii Couscous – K’seksu ChliiRinse the semolina and drain quickly. Spread evenly by hand on a large plate to separate the grains. For the...
Semolina Cream with MangoFor the semolina cream with mango first separate the eggs. Whisk the egg yolks and a little milk (about 4...
Roast Chicken with ChestnutsFor the roast chicken with chestnuts, wash and dry the chicken. Rub inside and out with pepper and salt...
Chicken with CranberriesBoil the cranberries with sugar and water until the berries burst open. Heat the oven to 220 °C. Rinse the...
Two Kinds of Stuffed Eggs in Parmesan BasketFor two kinds of stuffed eggs in the Parmesan basket, first place 4 small mugs upside down for the Parmesan...
Chicken Soup with Egg Stew From the SteamerFor the chicken soup, wash chicken or soup chicken, cut in half and place in an unperforated cooking container...
Chicken RagoutFor the chicken ragout, wash the chicken, dab dry and cut into several pieces with poultry shears. Place back...
Semolina Gnocchi SoupCream the butter until thick, mash or purée the tofu with a fork and mix with the butter. Pour 125 ml of the...
Baked Semolina DumplingsFor the baked semolina dumplings, boil the milk with the spices and add the semolina. Bring to the boil...