I love soups and stews. The bringing together of flavors and the aromas they create while cooking are evocative and enticing. This Italian soup reminds me of home and comfort. It is remarkably easy to make, and it will bring the feeling of warmth to your place.
SOFTWARE
· 6 cups of chicken broth (go for the good stuff or make your own)
· 5 black peppercorns, whole
· 1 t. thyme, dried
· 1 bay leaf
· 2 large eggs
· 1/2 c. Parmigiano-Reggiano cheese, shredded
· 1 t. basil, dried
· Freshly ground black pepper
METHOD
1. In a medium pot over medium heat, add the chicken broth and warm it until it reaches a simmer. Reduce the heat to medium low.
2. Add the peppercorns, thyme, and bay leaf, allowing them to simmer for about 30 minutes.
3. In a separate small bowl, whisk together the eggs and cheese.
4. Using the same whisk, slowly add the egg/cheese mixture, stirring for about a minute.
5. Stir in the basil and serve in bowls. Add the ground pepper (and some extra cheese, if you like) to taste.
6. Enjoy.
VARIANTS
I’ve got nothing except this soup goes great with some crunchy garlic bread. And before you ask, yes. This is the Italian version of egg drop soup.
