After a lifetime in the food industry, starting from the time I was able to follow my father around his patisserie in a small town in the south of Italy, to the days of having my own cafés and restaurants, I have always been passionate about making good food, using the best ingredients and simplest techniques. My passion however has always been baking and to this day, many years after both my family and I have retired from our patisseries, we are still sought to bake the traditional biscuits we became known for.
These constant requests led me to ponder how we could share our passion for baking biscuits with others whilst maintaining our age old family recipes. And, after many years of trial and error and much patience, Kitchen Angel was born.
As we come into the dreaded flu season in Australia, I suggest you give this soup a try, it definitely has some flu fighting properties in it and served with some crusty bread it is a delicious meal in itself. Have a go at infusing some other flavours in it too, like ginger, garlic and tumeric for those who like to go that extra mile with their nutrients around this time of year. Ingredients: 6 cups reduced-sodium chicken broth 2 large eggs 2 tablespoons freshly