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Roman Egg Drop Soup (Stracciatella alla Romana)
THE BROOK COOK12Ingredients
35Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup extra virgin olive oil
- 2 yellow onions (medium, diced)
- coarse salt
- 6 large eggs
- 1/2 cup Parmesan (finely grated fresh, rind reserved, plus more for serving)
- grated nutmeg (pinch of freshly)
- freshly ground black pepper
- 8 cups chicken stock (preferably homemade, I incorporated 4 cups of homemade Turkey Stock.)
- 2 Tbsp. flat leaf parsley (finely chopped)
- French onion soup
- cheese soup (Cauliflower)
- butternut squash soup (Smoky)
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