-
1
To Make the Broth:
-
2
Put all of the ingredients except the water and salt into a large stockpot.
-
3
Add the water, pouring in enough to cover the ingredients by about 2 inches.
-
4
Bring the broth to a boil over medium-high heat, skimming any foam that forms on the surface with a skimmer.
-
5
Reduce the heat to medium-low and simmer gently, uncovered, skimming any foam that forms on the surface during the first hour or so of cooking, for 3 to 4 hours, adding salt to taste during the last hour of cooking.
-
6
The broth is ready when it is reduced by about one-half and has developed a rich, meaty flavor.
-
7
Strain the broth through a colander lined with damp cheesecloth into a clean container.
-
8
Discard the solids.
-
9
(You can save the good, large chunks of chicken meat and large pieces of carrot and celery and refrigerate them.
-
10
I enjoy them as a cold lunch, drizzled with olive oil and sprinkled with salt.)
-
11
Let the broth cool to room temperature, then cover and refrigerate until well chilled.
-
12
Skim off and discard the congealed layer of fat on the surface before reheating.
-
13
To Make the Egg Ribbons:
-
14
Combine the eggs, milk, parsley, salt, nutmeg, and a little pepper in a bowl and whisk together.
-
15
Gradually whisk in the flour, taking care to avoid lumps.
-
16
Cover the batter with plastic wrap and let stand at room temperature for 30 minutes.
-
17
Place a 9-inch nonstick skillet or saute pan (I use a well-seasoned cast-iron skillet) over medium heat and coat the bottom with a film of butter.
-
18
When the butter is hot, pour in a small ladleful of batter (less than 1/2 cup) and quickly swirl the pan so that the batter coats the entire bottom, forming a thin pancake.
-
19
Cook for 30 to 45 seconds, or until just set.
-
20
Using an offset spatula or pancake turner, flip the pancake and cook on the other side for 20 to 30 seconds, or until set.
-
21
Transfer the pancake to a plate.
-
22
Continue making the pancakes until you have used all the batter, taking care to add butter to the pan as needed.
-
23
Stack the pancakes on the plate as you remove them from the skillet.
-
24
Roll the pancakes up, one or two at a time, and cut them crosswise into thin ribbons (1/8 to 1/4 inch wide).
-
25
Unravel the ribbons and place them on a plate or in a shallow bowl.
-
26
Continue to roll and cut the pancakes until you have cut them all.
-
27
Cover the ribbons with plastic wrap and set aside.
-
28
In a saucepan, bring the broth to a boil over medium heat.
-
29
Add the egg ribbons to the boiling broth and cook for just a few minutes, until the ribbons are heated through.
-
30
Ladle the soup into 6 shallow rimmed bowls and sprinkle each serving with cheese.
-
31
Serve immediately.
