Italian Cheese Soup

250 ml vegetable stock (e.g. from stock cube)

1 egg

1 slice of wholemeal toast

1 tbsp. grated parmesan cheese (or whatever cheese you’ve got)

 

Toast bread, put onto bottom of an oven-proof bowl. Put raw egg on top (careful with the egg-yolk!), add hot vegetable stock and cover with parmesan cheese. Place in the oven for approx. 10 mins. (the soup must boil briefly). Tastes a lot better than it sounds!

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