Stracciatella Tre Colori (Three Coloured Chicken, Egg and Cheese Broth)

A variation on the classic 'thread' soup devised by Lou Molina

Serves 6

Ingredients

Three whole eggs
salt
60 grams parmesan, grated
6 bowlfuls of good chicken broth
Handful each of carrot, red pepper, celery, finely diced (you can also use broccoli/cauliflower flowerets)

Method

Break the eggs into a bowl and add a little salt; three spoons of grated cheese and whisk well with a little cold broth

Put onto the fire the necessary quantity of broth with the finely diced vegetables and let boil 3 minutes to just cook the vegetables.

Then whisk in the egg and cheese mixture gradually

Keep beating as it comes back to the boil

Serve in hot bowls with crusty pasta dura and butter

Stracciatella