soups with egg
April 2, 2007 7:47am CST
Can you suggest me soups having egg in any form?
• United States
2 Apr 07
This is one of my favorite soups. It's an italian soup that my mom used to make for me all the time....especially when I was sick. Italian Stracciatella Soup Ingredients: 4 cups chicken stock or broth salt and pepper 2 eggs 4 tablespoons freshly grated Parmesan cheese 2 teaspoons chopped fresh parsley Directions: Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slowly pour the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny flakes. Serve Immediately. You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. Orzo or Pastene is also really good if you like pasta in your soup. Adding a bit of lemon is also a great addition. I especially like a squirt of lemon juice in my soup.
2 Apr 07
Well, some soups are thickened by adding beaten egg before serving, which adds richness to the soup as well. I've never tried making soup in that way myself, but have seen it done like that in several recipes and on cookery programmes. Also as the previous person to answer told you, chinese broth-style soups often have egg in them - in thin strands. Once the soup is made, just before serving, they'll pour in some beaten egg in a very thin thread, so it cooks or sets in a thin strand in the soup. I'm sure there are some chinese cookery websites which could give you some more info on this technique, if you're interested. As for the first technique of using it as a thickener - any British cookery website ought to have a recipe using egg at the end of the recipe. If you have trouble finding the relevant info, I'm sure I could add a comment with a relevant website link for you! All the best, and happy soup-ing :-)