Easter Soup (Rome)

Soups

Ingredients

Lean beef - 1 pound

Onion, stuck with a clove - 1 large

Carrots - 2

Celery - 1 stalk

Ripe tomatoes, peeled and chopped - 1-2

Parsley - 2 sprigs

Salt

Cold water - 6 pints

Shoulder or breast of lamb - 1 pound

Egg yolks, well beaten - 6

Juice of 1 lemon

Marjoram, finely chopped - 1 sprig

Grated parmesan cheese - 3/4 cup

Pepper

Toasted bread- 6 slices

Put the beef into a large pan with vegetables, a little salt and the water. Bring to a boil and simmer for a good hour. Add the lamb and continue cooking, tightly covered, for another hour. After it comes to a boil, remove any scum from time to time with a skimmer.

Take out the meat, strain the broth and return it to the pan. Re-heat but do not let it boil again.

Pour the egg yolks into a soup tureen. Add the lemon juice, marjoram, parmesan cheese and a pinch of pepper and stir well. Add the hot soup rather slowly, stirring constantly. Put a slice of toast into each  soup bowl and pour hot soup over it. Serve with plenty of additional grated parmesan.

Serves 6