Egg soup (vellutata di uova)
Instructions
EGG CREAM at 04983 NUTMEG INGREDIENTS for 4 people: 300 ml of broth, 30 g rice flour, 3 egg yolks, 200 ml of fresh cream, salt, white pepper, nutmeg, 3 yolks firm, parsley.
Bring to a boil the broth and without ceasing to stir slowly add rice flour, until the broth has thickened nicely.
Mix with a whisk the yolks firm not with Creme Fraiche and stir the mixture to the soup, stirring vigorously and rapidly seempre with the whip.
Season with salt, white pepper and nutmeg.
Spread the cream in 4 bowls and sprinkle the surface with the yolks firm passed through a strainer.
Garnish with fresh parsley and serve.
