Stracciatella Romano Soup
When the weather outside is frightful or you just need some comfort food any time of year, this soup made with kitchen staple ingredients will hit the spot. It makes up in minutes and is soothing on both you and your pocket book. Serve it with or without the baguette and add a side fruit or lettuce salad to round out a light meatless dinner.
12" crusty baguette, sliced, coated with olive oil (optional)
1 qt. reduced sodium chicken broth
1/3 cup grated Romano or Parmesan cheese (freshly grated, if possible)
1 T. chopped parsley
½ tsp. salt
2 cups baby spinach
Freshly cracked pepper
Slice baguette lengthwise, then crosswise into several slices. Lay on baking sheet. Coat bread with olive oil and bake in 400° oven for 10 minutes until crisp. Lay a slice or two in warmed soup bowls. This is optional and can be omitted for those on low-carb diets.
Meanwhile, heat chicken broth until simmering. Beat eggs in a bowl; stir in the cheese, parsley, and salt.
Gradually drizzle the egg mixture into simmering soup, stirring in a circular fashion with a fork or whisk. Once egg is cooked in long strings, stir in the spinach. Add cracked pepper.
Ladle soup into bowls on top of toast and enjoy.
Makes 4 – 6 servings
Virginia Egg Council ~ 540 345 3958 ~