ReceptnaptárItalian soup
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Melt the butter in a pot and fry it light golden.
- Sprinkle in the grated parmesan and the pepper, then immediately pour in the broth or water so the cheese doesn't burn.
- Bring to a boil and cook over low heat for 5-6 minutes.
- Mix the egg yolks smoothly with the sour cream and a knob of butter in a soup tureen, then drizzle in the hot soup, stirring, to warm it through.
- Add the pasta, cooked separately until tender in salted water.
- Serve immediately, don't boil it any further.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Katalin soup (parmesan soup) · Hungarian
- Trahanas soup · Greek
- Thick noodle soup · Hungarian
- Puréed potato soup · Hungarian
- Cappelletti in broth · Italian
- Cream of potato soup · Hungarian
More hungarian ideas
- Dill soup with sour cream
- Green pea soup with sour cream
- Apple soup
- Cream of celeriac soup
- Lemon soup
- Palóc soup (pork, green bean and potato soup with dill)
- Vegetable bean soup with celeriac (meat-free)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings