Egg Ribbon and Parmesan Soup               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Soup  

 

Robyn Fuoco of Mainly Café and Bakery, Philadelphia, PA, writes: "Although I don't have any formal culinary training, I've spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I'm co-owner of the Mainly Café and Bakery, where I also happen to be the pastry chef. After I've spent all day baking -- and tasting -- sweets, it's good to go home and make "real food" to eat. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Ingredients

3 large eggs
3/4 cup grated Parmesan cheese divided
6 cups low-salt chicken broth
3/4 cup tiny pasta (such as acini di pepe or orzo)
Fresh Italian parsley chopped


 

Instructions
Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.


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Yields: 4 Servings
    
Bon Appetit magazine, September 2004, page 199

notes:  Robyn Fuoco, Mainly Cafe and Bakery, Philadelphia, PA

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