Scallion Straciatella Recipes

Steps:

• Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
• When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
• Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.

Steps:

• In a two-quart saucepan sautee scallions in butter until tender but still bright green. Add chicken stock and simmer for five minutes.
• Beat eggs with water.
• Bring soup to a simmer and stir it with a fork while allowing the egg mixture to dribble into the soup slowly.
• Lower heat, taste for seasoning and serve with grated cheese dusted on top of each portion.

Steps:

• In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
• In a medium bowl, whisk together eggs and parsley. Using a fork, stir stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.