STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
- Ladle the soup into bowls and serve.
STRACCIATELLA WITH SPINACH
This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It's traditionally made with chicken stock, but why not use turkey stock instead?
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
- Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
- Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH STRACCIATELLA
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt. Add the chicken stock and simmer for five minutes.
- Beat eggs with water.
- Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly. Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH STRACCIATELLA SOUP
Categories Soup/Stew Cheese Egg Leafy Green Quick & Easy Dinner Lunch Spinach Fall Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in lower third of oven and preheat oven to 400°F.
- Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
- Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
- Add beaten eggs in a slow, steady stream, stirring constantly.
- Serve with freshly ground pepper and a slice of toasted baguette in the soup.
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