Stracciatella Soup With Kale And Lemon Recipes

Steps:

• 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.

Steps:

• In a pot, bring broth to a simmer over medium-high heat. Stir in kale; reduce heat to medium and simmer until tender, 15 to 18 minutes. Reduce heat to low; slowly pour egg whites into center of pot and cook, undisturbed, until just set, about 45 seconds. Gently stir until whites are evenly distributed throughout soup. Remove from heat. Beat egg yolks; stir into soup with cheese, nutmeg, and lemon juice. Season with salt and pepper; serve with bread and butter.

Steps:

• Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
• Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
• While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
• Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes.
• Remove the chicken to a bowl. Add the escarole to the pot. Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes.
• Whisk the eggs in a medium bowl. Whisk in the Parmesan, 1/4 teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture. Once you've added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley.

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F.
• Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
• Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
• Add beaten eggs in a slow, steady stream, stirring constantly.
• Serve with freshly ground pepper and a slice of toasted baguette in the soup.