Raggedy Soup
From notyourmomma 18 years ago
- 15 minutes to make
- Serves 4
Tattered Broth or Raggedy soup is delicious and easy. Semolina a ground durum wheat. The preparation is easy and the soup is wonderful when made with a good stock, I freeze the broth leftover from poaching a whole chicken and will often enrich with a boxed stock to make enough for this soup.
Ingredients
- 2 whole eggs shopping list
- 1 tablespoon of semolina shopping list
- 1 tablespoon of parmesan cheese shopping list
- 1/8 teaspoon of salt shopping list
- 1/2 teaspoon of white pepper shopping list
- 3 to 4 passes of fresh nutmeg over microplane shopping list
- 1 cup cold chicken stock shopping list
- 2 1/2 cups of hot chicken stock shopping list
How to make it
- Beat eggs.
- In a bowl, mix semolina, parmesan, salt, pepper, and nutmeg.
- Add eggs and bet well.
- Add one cup of cold stock, mix well.
- Meanwhile in a deep sauce pan, bring to low boil, remaining chicken stock.
- Pour egg mixture into boiling stock THROUGH a colander with large holes, stirring with a fork so that lumps don't form.
- Reduce heat and cook very slowly for 10 minutes.
- The eggs and semolina will form little shreds or "rags" in the soup.
- Serve immediately as the first course with extra grated parmesan on the side.
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
- kukla Barrie, Ontario, CA
- linebb956 La Feria, TX
- marriage Apalachin
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 2 people-
Yep, one of my favs!! Saw your comment on the Stracciatella, and just HAD to come visit this one! (Love Vincent Price stuff:)
kukla
in Barrie, Ontario loved it
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I have not had this soup since I was little.. It was one of my favorite lunches on a cold snowy day. Thaws you out fast when your little... or big.. Thanks for the memories..
Linda
linebb956
in La Feria loved it
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