Soups with eggs are nourishing and adding eggs is a quick way of improving a canned consomme. The cheese looks like little fluffy clouds on top, reminiscent of baroque church painting which earns it its name.
ingredients
serves 6
4 1/2 cups good chicken stock
2 tablespoons white breadcrumbs
2 eggs, separated
2 tablespoons grated Parmesan cheese
salt
freshly ground black pepper
method
1. Heat the stock. Meanwhile whisk the egg whites until stiff then whisk in the yolks until well blended. Stir in the breadcrumbs, cheese and seasonings.
2. Add the egg mixture a spoonful at a time to the hot stock.
3. Cook 5 - 8 minutes then serve.
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