Photo by Judith Hausman
Spring soup? Well, yes, it has finally started to warm up in New York’s Hudson Valley, but a light, healthful soup, made quickly with a garden’s first offerings, can still tempt me. After a perfect Mothers Day morning of getting this year’s petunias in place and finally moving the overwintered geraniums outside, I put together this homey lunch.
It isn’t a beauty; the strings of cheese and clumps of egg are exactly what the name refers to, but those elements are also what make stracciatella a children’s favorite. This Italian comfort food cooks everything together, and you likely already have the ingredients on hand. A decent, aged cheese is essential, though; I used Asiago this time, but true Parmesan, and a lot of it, is really better. Feel free to add chopped parsley or basil at the end.
Servings: 4
INGREDIENTS
- 4 cups chicken broth
- 1 cup fresh spinach leaves, small beet greens or small chard leaves, torn or chopped, if necessary
- 2 eggs, beaten
- 1/2 cup grated Parmesan
- 2 tablespoons of water
- salt and pepper to taste
PREPARATION
If you prefer, add the egg mix first and stir in the greens afterwards. Season to taste, and serve immediately.
