HARVEST STRACCIATELLA VEGETABLE EGG SOUP.
Prep Time
8 hrs 10 mins
Cook Time
15 mins
Total Time
20 mins
Harvest Stracciatella is a vegetable-packed version of an Italian egg soup. Gather family round the table, finding comfort in fall produce like sweet potato, brussels sprouts and kale and sustaining energy from eggs. A 30-minute recipe so delicious to serve alongside a holiday meal or as a cozy main dish on busy days.
Course:
entree soup, Soup
Cuisine:
Italian
Keyword:
brussels sprouts, eggs, soup, sweet potato
Servings: 4
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 cup chopped sweet potato
- 1 cup shaved Brussels sprouts
- ¼ tsp Kosher salt
- ½ cup chopped onion
- 6 cups chicken broth
- 4 large Eggland’s Best eggs
- 2 Tbsp cornstarch
- 4- oz 1 cup freshly grated Parmesan cheese
- 2 cups chopped kale
Instructions
-
Heat the butter and oil in a 2-quart soup pot over medium heat. Add the chopped sweet potato, chopped onions and shaved Brussels sprouts and sauté for 3-4 minutes until softened.
-
Pour in the broth into pot, over sauteed vegetables and bring to simmer, about 4 minutes.
-
While broth simmers, put the eggs, cornstarch and half of the cheese (reserve remaining for upcoming step) in a medium bowl and whisk together.
-
Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
-
Slowly add the egg mixture to the soup in pot, whisking constantly. Turn the heat down to low and continue cooking until thickened, 4-6 minutes.
-
Stir in the kale chopped kale, cook for another 2 minutes until wilted. Season with nutmeg.
-
Serve in warm bowls with the additional cheese sprinkled on top.
Recipe Notes
