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Chicken and Egg Soup

10 fl Chicken stock or water with
1/2 Chicken stock cube
2 Eggs
1/2 tb Semolina
1 tb Grated Parmesan or other strongly flavoured cheese
1 tb Chopped parsley
Salt and black pepper


Pour most ofthe stock or water into a saucepan, add the chicken stock cube. Bring the stock or water to the boil. Beat the eggs, blend with the rest of the cold stock or water, the semolina and cheese. Pour a little of the boiling liquid over the egg mixture, then return to the saucepan. Cook over a steady heat for 3 or 4 minutes, do not allow to boil. Add the parsley and seasoning to taste then serve.




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