Stracciatella (chicken and egg) soup recipe

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Stracciatella (chicken and egg) soup recipe
Recipe

Reviewed By

Sue Dyson and Roger McShane

Nearly every culture has a soup based on chicken and egg. Sometimes it is in the form of egg and flour dumplings such as the Russian-German Knephla soup. Around the top of the Mediterranean, the Spanish, French, Italians, Greeks and Turkish all create minor variations of a soup with beaten egg whisked into it. On the southern side, the Algerian Djari Byad also sees egg yolks and lemon juice being whisked into chicken soup at the last moment.
We love the restorative nature of these light and refreshing soups so have developed a version of the famous Italian Stracciatella.
The key to this recipe is the careful preparation of the chicken stock.
Ingredients for four:
For the stock:
1 chicken of medium size
2 carrots chopped into chunks
1 chopped white onion
2 stalks of flat leaf parsley
2 sprigs thyme
For the soup:
800 ml chicken stock
2 eggs beaten
20 grams grated Parmesan cheese
pinch grated nutmeg
1 tablespoon grams chopped flat leaf parsley
Salt
Pepper
To make the stock
Place the chicken in a pot and cover with cold water. Add the other stock ingredients. Bring to the boil then turn the heat down and let it just barely simmer for one and a half hours. Carefully remove the chicken then strain the stock through muslin.
Ideally, let the stock cool overnight to allow any fat to congeal on the top of the stock. Remove this fat carefully.
To make the soup
Heat the chicken stock in a heavy saucepan. Beat the eggs and then add the cheese, nutmeg, salt, pepper and parsley.
With the soup and a rolling boil, slowly add the egg mixture to the soup while whisking with a wire whisk or a fork. A soon as the egg is set, remove from the heat and serve in deep bowls.
© Sue Dyson and Roger McShane, 2003
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
 
     
     
     


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