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This classic Italian soup is enriched with eggs and saffron to make for instant luxe.

You'll need

2 free-range eggs ¼ cup finely grated parmesan, plus extra for serving 1 tbsp flat-leaf parsley, finely chopped 1 litre chicken stock 1 tsp saffron threads, soaked in ½ cup warm water   Parmesan toasts 4 slices ciabatta or similar bread 2 tbsp extra-virgin olive oil 20 gm (¼ cup) freshly grated parmesan


  • 01
  • To make parmesan toasts, preheat oven to 200C. Drizzle ciabatta slices with olive oil and sprinkle with parmesan. Season with freshly ground black pepper. Place on a baking tray and bake for 5 minutes or until golden brown. Remove from oven and transfer to a plate until ready to serve.
  • 02
  • Combine eggs, cheese and parsley in a small bowl and whisk together.
  • 03
  • Bring stock to the boil in a medium saucepan. Stir in saffron and saffron liquid. Add egg mixture in a thin stream, whisking constantly. Reduce heat and simmer for 2 minutes. Season with sea salt and freshly ground black pepper and serve with parmesan toasts and extra parmesan on the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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