Recipe: Stracciatella (Egg soup) with parsley
Soups with aromatic herbs
January 18, 2010
 I was on my way home during a cold morning, and I really needed a hot meal.
More: hot and nourishing. And tasty too, of course.
Uhm, maybe with an aromatic fresh herb from my garden...
I remembered stracciatella, a traditional italian egg soup that I often eated as a child, when my mother served me with very small puffs. When I was a child, I admit that the puffs were the most exciting part of the dinner, but now this hot soup was all that I needed.
Stracciatella (Egg soup) with parsley
Ingredients
Serves two:
750ml beef broth
2 eggs
1 bunch of parsley
2 tbsp durum wheat flour
30g grated parmesan
black pepper
Directions
Bring the broth to a boil.
Beat the eggs with durum flour and parmesan, then pour into the broth and cook them.
Add minced parsley and freshly ground black pepper.
 A similar recipe:
Spanish garlic soup
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
This also goes to Family Recipes.
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