Stracciatella with Sorrel, Spinach, and Shallot Greens

And here is this years installment in my attempt to get people to eat more sorrel. This is probably this years only installment because, believe it or not, I let the perennial herb bed go to weeds and it is being crowded out. I would have supposed it was a bit of a weed itself but apparently no such luck. Anyway, what little I was able to scrounge was absolutely delicious in this soup, along with spinach and some shallot greens. Shallot greens are something that you have to grow your own to get, and that just isn't right. They are so good! But you could use green onions, or even wild leeks if you can get your hot little hands on some.

For a soup that took 15 minutes to make - or even for a more labourious soup - this was delicious. Note that I'm not calling for any salt; I thought the cheese added plenty and if people want more they can add it at the table.

This served the 2 of us for lunch with a sandwich; if I wanted it for a starter to a meal I would add another 3 cups chicken broth, make sure the greens were chopped quite fine, whisk faster, and serve 4. 

2 servings
15 minutes prep time

3 cups unsalted chicken stock
1 1/2 cups lightly packed chopped raw sorrel leaves
1 1/2 cups lightly packed chopped raw spinach leaves
3 green shallots or onions
2 large eggs
3 tablespoons finely grated Parmesan cheese
freshly ground black pepper to taste

Put the chicken stock in a 2 quart soup pot, and bring it slowly up to a simmer. Slowly mostly to give you time to wash, trim, and chop the sorrel, spinach, and green onions. Chop the green shallots or onions fairly finely; the greens can be a little coarser.

Break the eggs into a small bowl and whisk the Parmesan cheese into them. Season with a little pepper.

When the chicken stock is simmering, pour the egg and cheese mixture slowly into it, whisking it in as you go. The faster you whisk, the finer the shreds will be. I wanted mine fairly substantial so whisked slowly. Scrape in the last of the egg, and maybe swirl out the bowl with a little of the stock if it is sticking.

As soon as the egg and cheese are in, add the sorrel, spinach, and onion or shallot greens. Mix in well and let simmer for 2 or 3 minutes, then serve.

Posted in: Ontario Food