Krupicová polévka (semolina soup)

Instructions

1. Bring the stock to the boil in a saucepan and season it with salt, white pepper and a pinch of nutmeg.
2. Beat the eggs in a bowl with a ladle of hot stock to temper them.
3. Lower the heat under the stock, then sprinkle in the semolina in a steady rain, stirring constantly with a fork or whisk.
4. Cook for 5 to 7 minutes at a gentle simmer, stirring gently to avoid lumps.
5. Off the heat, pour the egg mixture in a thin stream while stirring to form small flakes.
6. Add the butter, then adjust the seasoning.
7. Serve straight away with chopped parsley.