Egg Ribbon and Parmesan Soup
Was looking for something easy and quick to make for supper last night and came across this on Bon Appetit….it was very simple and uses just a few ingredients. My additions are indicated in red….
Egg Ribbon and Parmesan Soup (Bon Appetit September 2004)
Robyn Fuoco of Mainly Café and Bakery, Philadelphia, PA, writes: “Although I don’t have any formal culinary training, I’ve spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I’m co-owner of the Mainly Café and Bakery, where I also happen to be the pastry chef. After I’ve spent all day baking—and tasting—sweets, it’s good to go home and make “real food” to eat. Because I’m busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans.”
- 3 large eggs
- 3/4 cup grated Parmesan cheese, divided
- 6 cups low-salt chicken broth (or half chicken and half vegetable)
- 3/4 cup tiny pasta (such as acini di pepe or orzo) (I used Barilla fideos…very small noodles for chicken soup)
- Chopped fresh Italian parsley or basil
- When I do this again, I will add slivers of carrot. If ya gotta have it, add cooked chicken…
- Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.
Posted on April 7, 2013, in KISS - Keep It Simple Stupid, Soups and tagged Barilla, basil, Bon Appetit magazine, carrot, chicken broth, eggs, Italian, Mainly Cafe and Bakery, Parmesan cheese, parsley, pasta, Robyn Fuoco. Bookmark the permalink. Leave a comment.