STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 25m
Yield About 6 servings
Number Of Ingredients 9
Steps:
- Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
- In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
- When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
- Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams
ROMAN "EGG DROP" SOUP
Steps:
- Bring the chicken stock to a boil and season lightly with salt and pepper. Stir in the spinach and cook until wilted, about 1 minute. Meanwhile, beat the eggs with a good grinding of black pepper until thoroughly blended. Beat in the grated cheese. Pour the egg mixture into the soup while stirring constantly to break it into "little rags." Check the seasoning and serve immediately.
- Chicken Stock: (Brodo di Pollo)
- Rinse the poultry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
- Add the remaining ingredients except the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
- Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.
- Variation: Mixed Meat Stock
- For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.
EGG DROP SOUP
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
- When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
EGG DROP SOUP
This soup is very easy to make and very delicious. It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry. I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners. I think it would work just as nicely with beef broth.
Provided by Tamar Adler
Categories dinner, lunch, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
- Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.
- Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
- Top thickly with scallions and ground pepper, and serve.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 785 milligrams, Sugar 5 grams, TransFat 0 grams
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.
Provided by Alan in SW Florida
Categories Stocks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, over medium-high heat, bring the chicken stock to a boil.
- In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
- Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
- Adjust the seasoning with salt and pepper.
- Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
Nutrition Facts : Calories 160, Fat 6.9, SaturatedFat 2.3, Cholesterol 149.4, Sodium 426.8, Carbohydrate 12.2, Fiber 0.5, Sugar 3.8, Protein 11.4
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