Easter soup
Instructions
Prepare the broth and let it cool.
In a pot put 6 whole eggs and 2 yolks and beat them well by joining the lemon juice and, little by little, the broth just lukewarm, always continuing to whisk.
Place the pan on the heat and continue to stir for 5-10 minutes without bringing to the boil.
Arrange the croutons previously roasted in individual dishes and sprinkle with Marjoram leaves and Parmesan cheese, then pour over the soup and serve.
Ingredients and dosing for 6 persons
- 200 cl of capon broth
- 8 eggs
- 1/2 lemon
- 1 sprig of fresh marjoram
- Some crostini of bread
- Grated parmesan cheese