PARSNIP AND PARMESAN SOUP
This is another simple soup, made of a few but quite intensively flavored ingredients - parsnips and parmesan. The combination is nice since the sweet taste of parsnips blends well with the strong flavor of parmesan cheese. Egg is there to make things look even more interesting.
4 servings:
4 parsnips, peeled and chopped
some olive oil
1,5 l/0,45 gal beef stock
5 eggs
100 g/3,5 oz parmesan (parmigiano reggiano is best)
freshly ground muscot, salt, freshly ground black pepper
some chopped parsley and olive oil for garnishing
In a moderately hot pan, fry the chopped parsnips in olive oil, just so they become lightly browned. Then add the warm beef stock and bring to light boil. In a bowl, whip the eggs lightly and add the ground parmesan. Pour the mixture slowly into the soup while stirring so small white balls start to form. Season with muscot, salt and pepper. Pour into a serving bowl and garnish with parsley and olive oil.