Stracciatella Soup

Method

1. 1

   Simmer the stock

   Bring the chicken stock to a gentle simmer over medium heat, about 6 minutes.

2. 2

   Whisk the egg mixture

   In a bowl, whisk the eggs with the Parmesan, semolina, nutmeg and black pepper for 1 minute, until evenly combined.

3. 3

   Wilt the spinach

   Stir the spinach into the simmering stock over medium heat for 2 minutes, until just wilted.

4. 4

   Pour in the egg

   Stir the stock in a slow circle, then pour in the egg mixture in a thin stream over 1 minute.

5. 5

   Cook the ribbons

   Cook gently for 2 to 3 minutes without stirring, until the egg is set in soft ribbons and reaches 71°C.

6. 6

   Finish the soup

   Turn off the heat, stir in the parsley and olive oil, and rest for 1 minute.

7. 7

   Serve

   Serve hot with lemon wedges.

Tips

• Keep the stock below a rolling boil for a clear broth and tender egg ribbons.
• Pour the egg mixture in a thin stream while stirring the stock in a slow circle.
• Once the egg is in, leave the soup undisturbed so the ribbons can set.

Swaps

• Use vegetable stock in place of chicken stock.
• Use baby kale in place of baby spinach, allowing a little longer for it to wilt.

Storing

Refrigerate leftovers in a covered container and reheat gently without boiling.