Wednesday, September 24, 2014

Egg drop soup

Recipe 1


    6 cups reduced-sodium chicken broth
    2 large eggs
    2 tablespoons freshly grated Parmesan
    2 tablespoons chopped flat-leaf parsley
    2 tablepoons chopped fresh basil leaves
    1 cup lightly packed spinach leaves, cut in thin strips
    Salt and freshly ground black pepper


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.

Recipe 2.


    6 cups brown chicken stock, recipe follows
    3 eggs
    3 tablespoons semolina
    3 tablespoons grated Parmigiano-Reggiano
    1 tablespoon Italian parsley, finely chopped
    Pinch nutmeg
    Salt and pepper


Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.

In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.

Brown Chicken Stock:

    2 tablespoons extra-virgin olive oil
    3 1/2 pounds chicken wings, backs, and bones
    3 carrots, coarsely chopped
    2 onions, coarsely chopped
    4 ribs celery, coarsely chopped
    2 tablespoons tomato paste
    1 tablespoon black peppercorns
    1 bunch parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

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