Italian Egg Drop Soup (Stracciatella Soup)

In a non-stick pan on medium heat, melt the salted butter.

Remove the crust from the slices of bread and slice the remaining bread into 1cm cubes.

Add the bread to the pan and cook until golden brown. Toss/stir often to ensure even browning.

Remove the browned croutons and place on paper towels to drain of excess oil.

Place raw chicken bones in a pot, cover with cold water, bring to a boil, then discard the water and rinse the bones under cold water.

In a clean large pot, combine the rinsed bones with cold water and slowly bring to a gentle simmer.

Skim off any foam and impurities that rise to the surface.

Add peeled onion, carrots, celery, bay leaf, peppercorns, and parsley stems.

Maintain a very gentle simmer (never boiling) for 3–4 hours, skimming occasionally. Do not stir.

Strain carefully through a fine mesh sieve or cheesecloth to ensure clarity. Cool and reserve half of the soup. (The rest can be frozen).

Bring 750ml of the clear chicken stock to a gentle simmer in a small pot.

Season with salt and freshly ground black pepper to taste.

In a bowl, lightly whisk the egg whites until frothy.

While stirring the stock in a circular motion, slowly drizzle in the egg white mixture. Cook gently until soft ribbons form - about 30 seconds.

Stir in the finely sliced parsley leaves and grated Emborg Italian Style.

Turn off the heat.

Ladle into bowls and serve hot with croutons, a little extra grated Emborg Italian Style, parsley, and cracked pepper on top if desired.