Stracciatella alla romana
This Roman egg drop soup, flavored with fresh basil and parsley, is made with broth or tomato soup.
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Servings: 2 servings
Ingredients
- 500 ml tomato soup or grass-fed beef bone broth with vegetables
- 2 eggs
- a handful basil fresh
- a handful parsley fresh
Procédé
- For this recipe, I assume you already have beef (bone) broth or tomato soup. :
To finish the stracciatella
- Finely chop the parsley and tear the basil into pieces that are not too small. Reserve a sprig and a few whole leaves for garnish.a handful basil, a handful parsley
- Beat the eggs in a bowl. Heat the soup until it is just about to boil.500 ml tomato soup, 2 eggs
- Stir the soup with a whisk to get it moving. A good whirlpool works best. Now pour in the egg in a thin stream.
- Add the parsley and basil just before serving.
Notes
A good base is bone broth with a little tomato or passata added. Another good base is kale soup, preferably without the shank meat (using more marrow bones, for example) and with slightly fewer vegetables.
Equipment: soup pot, bowl + whisk.
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