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Serves 2 3 cups water
4 tbsp grated Parmesan cheese
2 tbsp breadcrumbs
2 eggs
1 teasp parsley
1 Ultracube Chicken Style or 2 Massel 7's Chicken Style
pinch pepper
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Bring water to the boil. In a bowl mix eggs, Parmesan cheese and breadcrumbs to make a runny paste. If too thick add a little water. When the water is boiling add 1 Ultracube or 2 Massel 7's. Reduce heat. Gently pour the egg mixture into the boiling soup, while mixing with a fork. Be careful because the mixture will swell and tend to come out of the pot as it hits the soup. Remove from heat, wait one minute, stir well and serve sprinkled with chopped parsley or thyme leaves.
Low Fat, Low Salt, Low Sugar, No Pork, No Red Meat, Vegetarian
You can make this soup using Massel Gourmet Plus Liquid Stock, Chicken Style or Salt Reduced Chicken Style. For two people bring to the boil 1/2 a litre of Gourmet plus and add the runny egg paste made as per recipe above, and continue per instructions given above. For 4 people bring to the boil the whole litre of Gourmet Plus. In a bowl mix 4 eggs, 6 tablespoons of grated Parmesan cheese and 2 tablespoons of breadcrumbs, adding a little water if needed. Coninue as explained above.
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