Roman "Egg Drop" Soup
8 cups chicken stock
1 Package frozen chopped spinach, thawed and squeezed dried
1 can fire roasted diced canned tomatoes
I cup tiny star shaped pasta salt and pepper to taste
3 sous vide poached eggs
Basil leaves, torn parmigiana cheese, grated
1 hour prior to serving time, sous vide eggs at 146 degrees for 1 hour.
While eggs are "bathing", assemble the soup. In a stockpot, combine the stock, thawed spinach, and canned tomatoes and bring to a boil. Add the pasta stars and cook according to box directions. Add salt and pepper to taste.
Ladle the hot soup into the individual serving bowls.
Carefully crack the sous vide eggs into a soup bowl, one a time. You will see some of the whites have not completely set. This is what you want to see. Whisk to break up egg so wispy. Add parm and basil.