Stracciatella Soup
A classic Italian soup where egg and parmesan are whisked through hot chicken broth.
Servings: 1
Equipment
- Small bowl
- Fork
- Grater
- Medium saucepan
- Sharp Knife
- Chopping Board
- Soup bowl
- Baking tray
Ingredients
- 2 eggs
- ½ cup parmesan grated
- 500 mL chicken brodo (stock)
- handful parsley chopped
- cracked black pepper to taste
- sea salt to taste
Crouton
- 1 slice pane di casa bread
- 3 tablespoons olive oil extra virgin
Instructions
- Preheat the oven to 180 degrees Celsius.
- Prepare the crouton by placing the slice of pane de casa onto a baking tray. Drizzle with olive oil and place into the oven to bake until golden.1 slice pane di casa bread, 3 tablespoons olive oil
- Add eggs, parmesan and cracked black pepper to a bowl and whisk to combine.2 eggs, ½ cup parmesan, cracked black pepper
- Pour chicken stock into a small saucepan and bring to a medium heat. Once heated, temper the eggs by slowly pouring about half a cup of stock into the eggs, while stirring. Pour the egg mixture back into the saucepan and stir to combine.500 mL chicken brodo
- Add the parsley to the soup and stir. Season with salt if needed.handful parsley, sea salt
- Serve by placing the crouton into a serving bowl. Top with the soup and serve warm.