Easter soup (Minestra di Pasqua)
Instructions
Put in cold water two sliced onions, 2 carrots, 1 sprig of thyme, the head, the legs and the back of an elderly rabbit.
Bring to a boil and let simmer for a long time, until the meat is tender.
Strain the broth and add salt and pepper.
Pour, boiling, in a soup-tureen where they were whisked 3 egg yolks, 1 pinch of salt and the juice of 2 lemons.
Flavor with grated lemon peel 1.
Serve with bread croutons fried in oil.
Ingredients and dosing for 4 persons
- 2 sliced onions
- 2 carrots
- 1 sprig of thyme
- The head, legs and back of rabbit
- Salt
- Pepper
- 3 egg yolks
- 1 pinch of salt
- 2 lemons (juice)
- == 1 lemon (zest)