Straciatella

(SERVES 4)

• 2 eggs
• 25 g/1 oz/ ¼ cup parmesan cheese, grated
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp chopped basil
• A pinch of grated nutmeg
• Salt and freshly ground black pepper
• 1.2 litres/2 pts/5 chicken stock, made with 3 stock cubes

Whisk the eggs, cheese, herbs and nutmeg together with a little salt and pepper. Bring the stock to the boil. Whisk a ladleful of the stock into the egg mixture. Pour back into the remaining stock. Whisk and serve straight away.