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Ingredients:

4 cups chicken stock or broth
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley

Directions:

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately.

You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.

December 12th, 2008 | Tags: italian recipe, low carb, mediterranean cookbook, vegetarian recipe | Category: Italian, Soups, Uncategorized, Vegetarian | Comments (2)

Ingredients:

2 tbs olive oil
1 large onion
2 cloves garlic
1 can whole tomatoes
1 tsp paprika
pinch of crushed saffron
salt and pepper
2 large potatoes
3 stalks of celery - diced
2 cups chicken broth
1 + 1/2 lb firm white fish

Directions:

Sauté onions in the oil in a large pan. Add in the garlic and tomatoes, simmering until most of the liquid is gone. Then, add the spices, potatoes and chicken broth, and simmer for 10 minutes. Place the fish in the pan and cook until it begins to flake. Puree the soup using a blender or food processor. Simmer for another 10 minutes.

November 14th, 2008 | Category: Algerian, Fish, Soups | Leave a comment