Try this decadent version of a traditional Italian soup prepared with free range eggs, grated parmesan and top quality lardo.


  • 1 L chicken stock best quality

  • 8 tablespoons grated Parmesan

  • 4 Free Range Eggs or truffle infused

  • 4 tablespoons chopped Parsley

  • sea salt

  • White pepper

  • 12 Slices Lardo (Cured Pork Fat) optional

  • Extra Virgin Olive Oil to drizzle


  • 1.

    Heat up the chicken stock to boiling in a saucepan.

  • 2.

    Mix the egg, cheese & parsley together in a bowl with a fork.

  • 3.

    Pour the egg mix into the stock and stir for one minute.

  • 4.

    Pour into 4 bowls and top with the lardo or olive oil.

  • 5.

    Season with salt & pepper.

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Posted by Rose189Report
Delicious! I omitted the pork lard and made fresh chicken stock. When the egg mixture is stirred into the stock it looks like beautiful swirls. Very tasty and nutritious too.