Stracciatella
Ingredients
- 1.2 litres chicken stock
- 4 eggs
- 25 g freshly grated Parmesan cheese plus extra to serve
- 2 tablespoons fresh white breadcrumbs
- ¼ teaspoon grated nutmeg
- salt and pepper
- basil leaves
Instructions
- Pour the stock into a saucepan and bring to the boil. Reduce the heat and simmer for 2–3 minutes. Beat the eggs, Parmesan, breadcrumbs and nutmeg in a bowl and season generously. Gradually whisk 2 ladlefuls of hot stock into the eggs.
- Reduce the heat under the saucepan then slowly stir the egg mixture into the stock until smooth, making sure that the temperature remains moderate, as the egg will curdle if the soup boils. Gently simmer for 2–3 minutes until piping hot.
- Tear the basil leaves into pieces and add to the pan, then ladle the soup into bowls. Serve with extra Parmesan to grate over the soup to taste.
Notes / Tips / Wine Advice:
For egg drop soup, heat 1.2 litres (2 pints) of chicken stock as above, then add ½ teaspoon of caster sugar and 1 tablespoon of soy sauce. Beat 2 eggs together in a small bowl. Stir the stock with a fork in a circular motion, then drizzle the beaten egg through the prongs of the fork held high over the soup so that it sets in droplets in the swirling stock. Leave for a minute or two until the egg has set, then ladle into bowls. Garnish with sliced green spring-onion tops and a little chopped coriander or green chilli.
