Parmesan Straciatella with Kale
Just a few elements make up this simple soup, so use the finest-quality ingredients you can find, like rich chicken broth, farm-fresh eggs and freshly grated Parmigiano-Reggiano cheese. Spinach can be substituted for the kale.
- 8 cups (64 fl. oz./2 l) chicken broth
- 1 bunch kale, thick stems and ribs removed, leaves roughly
- 1 tsp. cornstarch
- 2 tsp. water
- 5 eggs
- Salt and freshly ground pepper, to taste
- 1 cup (4 oz./125 g) grated Parmigiano-Reggiano cheese
- 2 Tbs. extra-virgin olive oil
In a large saucepan over medium-high heat, bring the broth to a simmer. Divide the kale among 6 to 8 soup bowls.
In a bowl, mix together the cornstarch and water. Add the eggs, season with salt and pepper and whisk to blend.
Stir two-thirds of the cheese and the olive oil into the broth. Stir the egg mixture and drizzle into the broth in a circular motion. Stir gently so that the eggs form thin ribbons. Remove from the heat and let stand until the eggs are cooked through, about 1 1/2 minutes.
Ladle the broth over the kale and serve immediately, passing the remaining cheese at the table. Serves 6 to 8.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).