Shreds of quickly cooked eggs float in the chicken broth of this traditional Italian soup. There is really nothing better in winter, when you can't seem to get warm and colds seem to be catching up with everyone. This recipe is for approx. 6 servings and takes approx. 25 minutes. For this you will need:
Ingredients:
- ¼ cup extra virgin olive oil
- 2 yellow onions, diced
- 6 large eggs
- ½ cup finely grated fresh Parmesan,
Parmesan rind (keep it!),
plus some extra cheese for garnish
- Freshly ground black pepper
- Pinch of freshly grated nutmeg
- 8 cups chicken broth,
preferably homemade
• 2 tablespoons finely chopped,
flat-leaf parsley
• Salt
Preparation:
- Heat a large soup pot over medium-high heat. Add the oil. When it shimmers, add the onions and a large pinch of salt. Reduce heat to medium. Cook the onions, stirring occasionally, for 10 to 15 minutes until soft. In a large measuring cup, whisk together the eggs, 1/2 cup grated Parmesan, nutmeg, black pepper, and a large pinch of salt until thoroughly combined.
- When the onions are tender, add the Parmesan rind and broth to the pot. Bring everything to a boil.
- Reduce to a vigorous simmer. While gently whisking the soup with one hand, pour the egg mixture into the pot in a thin stream with the other hand. Once all of the egg mixture has been added, turn off the stove. Remove the Parmesan rind. Season to taste.
- Ladle the soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.
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