Egg and cumin soup with croutons
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 eggs
- 1 sprig marjoram
- 1 pinch cumin (seeds)
- 5 oz Parmigiano Reggiano cheese
- salt and pepper
- 4 cups water
Gently fry the butter until brown, then add the four and ground cumin.
Dissolve the mixture bit by bit into 4 cups of water, being careful to prevent lumps, then simmer for 30 minutes.
Beat the eggs with a pinch of salt, pepper and marjoram, then pour the mixture into the stock, stirring to amalgamate everything.
Put slices of toasted bread on the bottom of the soup bowls and sprinkle over some grated cheese.
Pour over the stock and serve.