Stracciatella Soup
Ingredients: Whole roaster chicken, 1 large carrot, 3 celery stalks, 3 tbs salt, 1 tbs pepper, 1 pound baby spinach, juice of 2 lemons, 6 eggs
Rinse the chicken, put in a pot of water with the salt, pepper and lemon juice, bring the water to a boil, cover and simmer on the lowest setting for 2 hours.
Remove the roaster from the pot and let cool off a bit before removing the meat from the bones. While the chicken is cooling, add the chopped carrot and celery to the water so they soften up.
Meanwhile, mix the eggs thoroughly in a bowl. Slowly add them to the water with one hand while using a large spoon to mix them in your broth so they don't clump up. Add the spinach and the chicken. Taste the broth. If you need more salt and pepper, go for it.
I served mine with some fresh parmesan cheese. Some people add the cheese directly to the soup but I preferred to keep mine separate this time.
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