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.

Ingredients:

  • 8 cups (64 fl. oz./2 l) chicken broth
  • 1 bunch kale, thick stems and ribs removed, leaves roughly
      torn
  • 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

Directions:

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).