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Location: Texas, United States

Tuesday, October 17, 2006

Garlic Stracciatella Soup

6 cups chicken broth
30 cloves garlic, root ends trimmed
2 fresh thyme sprigs
¾ lb spinach, stems removed, cut into narrow strips
1 small carrot, julienned
3 Tbsp fresh Italian parsley, chopped
2 Tbsp parmesan
2 eggs
salt and pepper

Over medium-high heat in a saucepan, combine broth, garlic, and thyme and bring to a boil. Reduce heat to medium. Cover, and simmer until garlic is very soft, about 20 minutes. Remove from heat. Puree soup with hand blender until garlic is smooth. While on medium heat, add spinach, carrot, parsley, and parmesan. Simmer until spinach is wilted but still bright green and cheese is melted, about 2 minutes. Remove from heat.

Lightly beat eggs and slowly pour into soup, stirring with fork until threads of cooked egg form. Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.

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