Friday, February 12, 2010

Roman Egg Drop Soup, or Stracciatella

Ready? I've got a recipe that is sure to knock your socks off. It's 4 ingredients, not including a dash of salt and pepper, you've likely got them all at your house, and it takes about 5 minutes to prepare....

It's Roman Egg Drop Soup. It's delicious. I eat it whenever Mark is out of town, or for lunch, or even for breakfast. It hardly needs a recipe, but I'll humor you. I love this soup because it's so nourishing, easy, and pretty frugal. It's probably not something I'd serve to guests, but it's been perfect on a winter's day.

For one serving
1.5 cup chicken stock

1 egg, beaten

1 T parmesan cheese

pinch of fresh parsley, dried, or oregano

salt and pepper to taste


Boil stock. Meanwhile, beat egg and add herb and cheese.

When stock is boiling, start stirring vigorously, then add egg in a thin stream. You don't want poached egg soup (or maybe you do...) so make sure you're whisking! Remove from heat. Season. Eat.

No comments:

Post a Comment