SEAFOOD SOUP WITH EMMENTAL
INGREDIENTS
200 g sea shells pasta
500 g beef stock
50 g onion
150 g grated Emmental cheese
4 egg yolks
oil
salt and pepper.
METHOD
Boil the pasta in plenty of salted water, as indicated on the packet. Sauté the very finely chopped onion. Add the pasta, the onion, the egg yolks and the cheese to the beef stock. Season with salt and pepper, and heat for a minute, stirring until the yolks are cooked and runny.
