Stracciatella soup with cavolo nero

Stracciatella soup with cavolo nero

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Stuart Scott

Also known as Roman egg drop soup, celebrity chef Pete Evans cooked this with me in the grounds of the Sophia Mundi Steiner School with silverbeet (Swiss chard), parsley and kale grown by the kids. Pete is an ambassador for the Australian Organic Schools Program.

Ingredients

Quantity Ingredient
1l chicken stock
100g cavolo nero, silverbeet or english spinach, roughly chopped
4 free-range eggs
1/3 cup chopped flat-leaf parsley
75g freshly grated parmesan
2 teaspoons lemon juice
salt
freshly ground black pepper
12 thin slices lardo or extra-virgin olive oil, to drizzle (optional)

Method

  1. Bring the chicken stock to the boil in a saucepan. Add the cavolo nero to the stock and wilt for 1–2 minutes.
  2. Beat the eggs, parsley, parmesan and lemon juice together with a fork and season with salt and pepper. Pour into the stock and stir for 1 minute with a large spoon.
  3. Serve topped with the lardo or oil. Add Crisp kale chips if desired.

Wine

  • This soup has both flavour and texture, but if you top it with the spicy kale chips, care needs to be taken with the cayenne pepper heat, so try a pinot gris or marsanne.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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