Thursday, April 15, 2010

Try Something New: Stracciatella Soup

My Mother calls it "rag soup" but it is much more delicious than it sounds. Stracciatella is a Roman-style egg drop soup that when you add the eggs you stir it to break the eggs up into ragged strands. Are you still with me or have you left to barf in your shoe? Stick with me. It doesn't taste eggy at all rather the eggs transform the broth into something rich and satisfying yet the soup itself is really a nice light dish perfect for a spring evening meal.

As usual, my way is a little different from the traditional way. I like mine with carrots, spinach and a little bit of pasta.

Rag Soup

Makes 4 servings

6 cups of chicken stock
2 large carrots, thinly sliced
1 onion, diced
1 bag of baby spinach
6 eggs
1/4 cup of grated Parmesan cheese
6-8 ounces of small pasta (I like ditalini but elbows, stars, orzo or pastina would work, too.)
pinch of nutmeg and white pepper
fresh chopped parsley and/or basil and more grated cheese for garnish

Boil the pasta to al dente, drain and toss with a bit of butter and set aside. Saute the carrots and onion in a soup pot with a bit of olive oil then add the stock. Bring to a boil, reduce the heat and simmer until the carrots are tender. Stir in the nutmeg, white pepper and spinach. Simmer until the spinach wilts down but retains it's bright green color. Whisk the eggs with the grated cheese then slowly pour the egg mixture into the soup. Let stand 1 minute then stir to break up the eggs to create the rags, cooking for another minute more. To serve, divide the pasta into bowls, top up with the soup and garnish with fresh herbs and more cheese to taste. Devour!

It's fast, easy and delicious. Promise me you will try it!

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