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X Italian Soups
Soup of Paradise (Italian soup, made with beaten egg whites, breadcrumbs and Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

4 eggs, separated
4 tablespoons breadcrumbs
2 quarts soup stock
4 tablespoons Parmesan cheese, grated
nutmeg



Directions

Beat whites of eggs stiff, add yolks, and beat until well blended.

Add cheese, breadcrumbs, and nutmeg to taste, and mix.

Bring soup stock to boil and slowly add egg mixture a spoonful at a time.

Boil 5 to 8 minutes.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vincenzo Campi, detail, 16th century.

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