Sunday, April 6, 2008

Stracciatella (Italian Parmesan and Egg Soup)

We tried two versions of this delicious soup while in Rome during March 2007.
This recipe comes from the Joy of Cooking cookbook.

  • 3 cups chicken stock (or vegetable broth)
  • 1 large egg
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1 tablespoon dry unseasoned breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 small clove garlic, finely minced
  • freshly grated lemon zest (optional)

  1. Bring stock to a simmer in a medium saucepan.
  2. Whisk together the egg, cheese, breadcrumbs, parsley, and garlic.
  3. Stir this mixture rapidly into the simmering stock and stir until the egg is set, 30 to 60 seconds.
  4. Ladle into warmed bowls and garnish with lemon zest.

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

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