Stracciatella soup and winter salad

Stracciatella soup and winter salad

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by Luca Annunziata

WCNC.com

Posted on January 14, 2014 at 1:50 PM

www.Passion8Bistro.com

Stracciatella Soup Recipe
Prep:
10 Minute

Cook:
5 Minute

Yield:
4 Servings
 
Ingredients:

6 cups Reduced-Sodium Chicken Broth
2 Large Eggs
2 Tablespoons Freshly Grated Parmesan
2 Tablespoons Chopped Flat-Leaf Parsley
2 Tablespoons Chopped Fresh Basil Leaves
1 Cup Lightly Packed Spinach Leaves
Salt and Freshly Ground Black Pepper

Directions:

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually add the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.


Chive Dressing
Equal Parts Buttermilk
Sour Cream or Creme Fraiche
Chives
Salt
Pepper
Lemon Juice
Lemon Zest
 

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