Recipe: Tarragon Stracciatella (Egg soup)
Soups with aromatic herbs
May 21, 2012
Despite the spring there are some gray and windy days, and I take this opportunity to cook for the last time some recipes perhaps more suited to a cold season, as this hearty egg soup.
 I added some tarragon to this soup and also to the croutons. Its slightly spicy aroma was perfect with the taste of eggs and beef broth.
This is not the classic stracciatella recipe, that you can find in the post parsley stracciatella: is shouldn't be creamy but with eggs and broth separated. However my mother cooked this smooth version when I was a child, and so I decided to prepare it to my son.
Tarragon Stracciatella (Egg soup)
Ingredients
Serves two-three:
500ml beef broth
2 eggs
20g flour
2 tbsp Parmesan cheese
1 tbsp tarragon
For the croutons:
1 white bread roll
2 tablespoons butter
1 tbsp tarragon
Directions
Heat the broth, pour in the flour and let thicken for a minute.
Beat the eggs with the parmesan and tarragon, add to the broth and stir quickly to get a smooth consistency.
Cut the sandwich into strips and fry in butter until golden brown, then sprinkle with tarragon and place in serving dish.
Serve stracciatella with tarragon croutons.
 Two years ago:
Coriander chutney
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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