Toasted Soup
Brodo Brostula

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Toasted Soup
Brodo Brostula
cookbook: La Cucina di Lidia
main ingredients: egg
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serves: 6 servings


4 garlic cloves, lightly crushed
1 cup unbleached flour
3 tablespoons olive oil
8 cups chicken stock
4 eggs, beaten
1½ cups croutons
freshly ground pepper, to taste


In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes. Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour. In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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