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Ingredients Jump to Instructions ↓

  1. For the broth:

  2. 1 pound lean beef, cut into 10 to 12 cubes

  3. 1 pound lamb, shoulder or breast, cut into 6 to 8 piees

  4. 1 medium onion

  5. 6 whole cloves

  6. 2 medium carrots

  7. 2 stalks celery, with leaves

  8. 2 sprigs fresh Italian parsley

  9. 2 sprigs fresh thyme

  10. 1 branch fresh rosemary

  11. Cold water

  12. To assemble the soup:

  13. 6 large egg yolks

  14. 1 tablespoon minced fresh marjoram

  15. 1 tablespoon minced fresh Italian parlsey

  16. 6 toasted bread rounds

  17. Extra-virgin olive oil

  18. Juice of 1 small lemon

  19. Salt and freshly ground pepper to taste

  20. Freshly grated Parmigiano-Reggiano

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