Soup Pavese Style (Lombardy)

Soups

Ingredients

French bread- 12 thick slices

Butter- 1/2 cup

Eggs- 12

Grated parmesan cheese- 1/2 cup

Salt

Clear stock- 8-9 cups

Fry the bread quickly in butter until golden brown on both sides but still soft inside. Put 2 slices of bread into each soup bowl or cup.

Break 2 eggs carefully into each bowl, sprinkle with parmesan cheese and a very little salt. Bring the stock to a bubbling boil and swiftly but as carefully as possible, pour a cup of this into each bowl. Let the stock continue boiling as you work. This is important for the stock must be so hot that it cooks the eggs in the bowls. If added carelessly, the eggs will break and spoil the appearance of the soup. Serve immediately.

Some cooks poach the eggs before putting them into the bowls, although this does not ensure the eggs will not be underdone, contrary to the first method whereby they remain slightly underdone, it does change the flavor of the soup, making it somewhat less subtle. However, if the stock is really boiling hot, the eggs will be cooked enough for most tastes.

Serves 6.