How about this for fast food?
Here’s a soup that literally takes minutes to put together and is lovely.
Quite unique too because egg drop soups are usually considered to be in the domain of Chinese cooking except this one hails from the very foodie region of Italy, Emilia Romagna. No offense Tuscany, I LOVE you but here’s a region that boasts, Parmigiano Reggiano cheese, Balsamico and prosciutto.
I rest my case.
And yet this soup is almost humble in its origins. But the few ingredients that it does consist of, requires top notch quality. Beginning with fresh spinach leaves, preferably home made chicken stock, for which quite frankly there is no substitute and so easy to make as long as you collect chicken bones and scraps in the freezer and fix stock twice a month and freeze it. That’s my trick!
And of course the best quality cheese i.e. Parmigiano Reggiano.
And no, Parmesan is not the same thing.
In fact for Parmigiano Reggiano to be sold as such in the U.S it automatically means, that it’s D.O.P certified (the Italian food Consortium) and is a minimum 2 year aged, Grade A and that’s the only kind that makes it on this continent. So it doesn’t really matter if your box says Kirkland or whatever as long as it says Parmigiano Reggiano, it’s the real deal.
So dearies stay away from the green tin and stick with what’s golden.
Your soup and your life loves will thank you!
Gather the ingredients,
5 cups chicken stock, preferably home-made, 5 cups packed spinach leaves, 4 eggs, 1/2 cup shredded Parmigiano-Reggiano cheese, 1/2 tsp salt, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, 2 thin slices proscuitto (optional)
Spinach: Discard any tough stalks. Gather a mound of leaves and cut into 1/4" slivers. Set aside.
Proscuitto: If using, roll up and slice into thin slivers for garnish.
Wet ingredients: In a bowl, crack the eggs, discarding the shell. Add the shredded cheese and whisk to combine.
Empty the chicken stock in a stock pot. Once warm, add the spices and salt.
Add the spinach leaves and on medium-high bring to a rolling boil.
Give the eggs one last whisk and slowly pour all around pot. Lightly move a fork between the eggs until they turn lacey. remove from the heat.
Taste and adjust seasonings. Serve immediately with crusty bread and more shredded cheese on the side. Top with proscuitto slivers in indiviual bowls if using.
This soup will not keep well. Serve hot off the stove!
Recipe for
Italian Style Spinach & Egg Drop Soup
Preparation time – 10 minutes
Cooking time: 15 minutes
Shopping list
5 cups chicken stock - preferably home-made
5 cups packed spinach leaves
4 eggs
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
2 thin slices proscuitto (optional)
Preparation:
Spinach: Discard any tough stalks. Gather a mound of leaves and cut into 1/4" slivers. Set aside.
Proscuitto: If using, roll up and slice into thin slivers for garnish.
Wet ingredients: In a bowl, crack the eggs, discarding the shell. Add the shredded cheese and whisk to combine.
Method:
Empty the chicken stock in a stock pot. Once warm, add the spices and salt.
Add the spinach leaves and on medium-high bring to a rolling boil.
Give the eggs one last whisk and slowly pour all around pot. Lightly move a fork between the eggs until they turn lacey. remove from the heat.
Taste and adjust seasonings. Serve immediately with crusty bread and more shredded cheese on the side. Top with proscuitto slivers in indiviual bowls if using.
This soup will not keep well. Serve hot off the stove!
Enjoy!
