This month, our party is being hosted by Kathy of A Spoonful of Thyme. Kathy invited us to Go International. Kathy says, "tell us about a favorite soup that you enjoy that has roots in another country". The fun part of this event is that we have members from the USA, Canada, Europe, Asia...from all over the world. So what you share may be home cooking to you and what they share may be a dish with which you are very familiar.
I decided to take a trip to Italy for my recipe. I made this wonderful Stracciatella Soup. Some folks call this Italian egg drop soup but the literal translation is "little shred". I just call it delicious!
I served this soup as the first course at a dinner party that I hosted for some of the people with whom Frank worked before he retired. It was perfect because it is easily adaptable to the amount that you need, it is quick and easy to make and can be set aside and rewarmed right before serving. I adapted this recipe from one found on Allrecipes.com by Chef John.
I followed his suggestion of serving it with a drizzle of good olive oil but omitted the sprinkle of crushed red pepper flakes because my hubby is spice sensitive.
You will find all the other International offerings linked below my recipe. I can't wait to see what the others have brought to share.
adapted from Allrecipes.com; submitted by Chef John
8 c. chicken broth
salt and pepper to taste
3 T. semolina flour
3 T. Parsley leaves, chopped
1/2 c. grated 3 cheese blend, Parmesan, Romano and Asiago
pinch of cayenne pepper
pinch of nutmeg
Place chicken broth in a large pot over med high heat. Season with salt and pepper to taste.
In a medium bowl, whisk together the eggs, parsley, cheese, cayenne and nutmeg.
Whisk the egg mixture into the broth, stirring constantly. Return to a simmer and cook until the cloudiness dispels and the soup clears.
Ladle into bowls and serve with a drizzle of good olive oil. Print Recipe