Cookbook:Stracciatella II

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Stracciatella II
CategorySoup recipes
Difficulty

Cookbook | Ingredients | Recipes | Soups

Tuscan soup or stracciatella is a simple soup consisting of broth or stock and eggs.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Whip up 3–4 eggs.
  2. Gradually add hot stock to them, and keep on whisking them up until they begin to curdle.
  3. Keep the soup hot in a bain-marie.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.