VanBuren Recipes
Stracciatella Soup
4 servings
분량10 minutes
활동 시간15 minutes
총 시간재료
6 cups chicken stock, (preferably homemade)
4 large eggs
1 teaspoon finely zested lemon peel, (optional)
1 pinch freshly grated nutmeg, (optional)
4 ounces (1 cup) finely grated Parmigiano-Reggiano cheese
5-6 handfuls baby spinach, (chopped)
방향
Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the broth to a simmer.
Whisk the eggs: Whisk together the eggs and 3/4 cup of the Parmigiano cheese until well combined, save the remaining 1/4 cup of cheese to sprinkle on top of the soup just before serving. If using nutmeg, grate in a small amount—about a pinch worth—and whisk to combine. Set aside
Add the spinach and lemon zest to the broth: Stir the chopped spinach into the simmering chicken broth and cook until the spinach is heated through and the broth is simmering once more, about 5 minutes. Don’t be alarmed at the amount of spinach. It will wilt down to only about 1 cup in the soup. Stir in the lemon zest, if using.
Add the eggs: Slowly pour the egg mixture into the soup. Gently stir once or twice with a wooden spoon or a fork. Simmer, uncovered, for a couple of minutes without stirring, until the eggs are fluffy and set. They will float on top of the broth in a soft mass. Gently break up the eggs into soft clumps.
Serve: Ladle the soup into warmed bowls and sprinkle the remaining Parmigiano-Reggiano on top. Serve hot.
영양 정보
1회 제공량
-
칼로리
313.8 kcal
지방 전체
16.1 g
포화 지방
7.3 g
불포화 지방
7.6 g
트랜스 지방
0.02 g
콜레스테롤
193.8 mg
나트륨
1061.1 mg
탄수화물 전체
15.5 g
식이섬유
0.9 g
총 당류
6.3 g
단백질
25.8 g
4 servings
분량10 minutes
활동 시간15 minutes
총 시간