Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Egg and Cheese Soup

Ingredients:


90 ml / 6 tbsp freshly grated Parmesan
45 ml / 3 tbsp fine semolina
1.5 litres / 2.5 pints/6 cups cold beef
or chicken stock
salt, ground black pepper
3 eggs
12 rounds of French bread


Preparation:

1 Prepare a bowl and mix eggs, semolina and Parmesan together. Beat the mixture lightly and add the nutmeg. Then beat in 250 ml of the cold stock. Meanwhile, bring the remaining stock to boiling point in a saucepan. 2 When the soup is ready, beat up the egg mixture and pour it into boiling stock. Slightly raise the heat let the mixture boil. 3 Add salt and black pepper and cook it for about 3 - 4 min., stiring gently. Gradually, the soup takes a slightly grainy appearance. 4 Serve the soup with toasted French bread














         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.