Monday, May 02, 2005

Stracciatella Soup

Stracciatella Soup (Adapted from Veg Times)

3 cups vegetable broth
1 1/2 cups water
1/4 cup dry orzo
5 ounces baby spinach
2 eggs
3 tablespoons fresh grated Parmesan

In a medium saucepan, bring broth and water to a boil. Stir in pasta and cook until tender - 8 to 10 minutes. Stir in spinach and cook until wilted - about 1 minute.

In a small bowl, whisk together eggs and Parmsean. Remove saucepan from the heat and slowly pour in the eggs in a steady stream while stirring the soup. Let sit for 1 minute. Add salt and pepper to taste before serving.

Serves 2

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