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Soup Week: Stracciatella alla Romana

Stracciatella alla Romana

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Here’s an entry from Emily from the Ultra Epicure blog:

“I am fortunate to have friends like Brooke, whose gorgeous chickens produce the most delicious eggs. When you have access to eggs this fresh, you don’t want to waste them baking chocolate chip cookies, you want to use them in recipes that really showcase the eggs. These things poach like a dream, they make the richest spaghetti carbonara imaginable and are fantastic just scrambled with butter.

You can also use them to make Stracciatella, a soup I first discovered at a little Italian cafe across the alley from Harrod’s in London. It’s very light, but warming and so flavorful. It’s basically the Italian version of egg drop soup and is so easy to make, you can have a steaming bowl in your hands in under 15 minutes.”


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