Consomme Stracciatella (Raggedy Soup)
Source: A Treasury of Great Recipes by Mary and Vincent Price
Mr. Price writes: We enjoyed this consomme on the "Leonardo da Vinci" once, and when I asked the steward what "stracciatella" meant and he told me it meant "rags" or "tatters" we knew we had to have the recipe. Somehow the idea of serving "raggedy soup" or "tattered broth" in Mary's gold luster soup bowls is infinitely appealing! And besides, it's delicious.
2 eggs
2 rounded teaspoons semolina
2 teaspoons grated parmesan cheese
salt to taste
pinch nutmeg
1 cup cold chicken stock
2 1/2 cups chicken stock
1. Beat eggs
2. In a bowl put: semolina, parmesan cheese, salt to taste and a pinch of nutmeg. Add beaten eggs and beat well together.
3. Add: 1 cup cold chicken stock and mix well.
4. Bring to a boil: 2 1/2 cups chicken stock.
Pour egg mixture into boiling stock slowly through a colander with large holes. stirring with a fork or whisk so that lumps don't form.
5. Cook slowly for 10-15 minutes. The eggs and semolina will form little shreds or "rags" in the soup.
Presentation: Serve immediately with additional grated parmesan cheese on the side.
4 servings
Cindy's notes:
- can heat the 2 1/2 cups chicken broth with a clove of garlic cut in half, remove before serving
- can add a handful of baby spinach or spinach shreds at end of cooking