Chef Rene Jacobus is a good friend of into the Soup, a die-hard ACF member, and a teller of some great risque jokes. Let us know if you would like to hear some. This soup is dedicated to the Susan G. Komen Run for the Cure. For more information click here.

Ingredients:

  • 2  eggs
  • 2  Tbsp grated Piccorino Parmesano or any imported parmesan cheese
  • 2  Tbsp Parsley, flat leave or Italian, chopped
  • 1  Pinch Nutmeg, grated or ground nutmeg
  • Salt to taste
  • 1  Qt. Chicken stock, fresh or canned

 In a small bowl, beat the eggs until well blended, mix in the cheese, parsley, nutmeg and salt. Bring the chicken stock to a boil in a 3 qt. pot over high heat. Pour in the egg mixture, stirring with a wisk very gently, for two minutes. The egg mixture will form tiny flakes. Taste the seasoning, serve hot.

Chef Rene Jacobus’ Bio

Born in Quito / Ecuador, South America, Chef Rene did his apprenstiship at the Grand Hotel National in Lucerne, Switzerland. He worked for the Moevenpick Restaurant in Geneva, Switzerland, returned to Quito, and became Sous Chef at the Hotel Colon and Inter-Continental Hotel Quito. Chef Rene came to the United States in 1969 and worked for Brennan’s French Restaurants in Houston and Dallas, TX. He then worked for Sheraton  Hotels in Chicago, St. Louis and Norfolk, VA. For  28 years, he was Executive Chef  and Regional Chef for Club Corp. Presently, he is the Executive Chef for Banner Boswell Memorial Hospital in Sun City, AZ