The Year of Soup
Soup #2 - Stracciatella
Straciatella can be three different food items - a creamy cheese, Roman egg drop soup and, chocolate studded gelato. In this case, it's a soup! I stirred the egg mixture too swiftly, so mine didn't turn out as shredded looking as it supposed to be. I also can't find the picture I took, so I'm using a photo from the Hip Hip Gourmet recipe for the soup. My recipe was in my The Family Circle Encyclopedia of Cooking, published in 1990. It was super easy to make. Try it and see if you like it!
Ingredients:
1lb spinach (trimmed and washed) or a 10oz box of frozen spinach
3 eggs
pinch of salt
pinch of nutmeg
1/4 cup grated parmesan
8 cups chicken broth (I used low sodium broth)
1 tbsp lemon juice
Directions:
Cook fresh spinach in a large covered saucepan until wilted, or cook frozen spinach following the directions on the box. Either way, you are going to squeeze out as much of the moisture as you can after cooking. Chop spinach. In a bowl, beat eggs with salt and nutmeg. Stir in one cup of the chicken broth. Pour the rest of the broth into a large saucepan. Heat to boiling and slowly pour in the egg mixture, stirring gently. Stir in spinach and lower heat. Add lemon juice and cook for three more minutes, whisking constantly. Serves about 8.
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| Stracciatella |
