Stracciatella Soup with Potato and Kale
Serves 425 mins prep70 mins cook
A nutritious and restorative Italian-homestyle soup with tender chunks of potato in a creamy egg broth with Parmesan cheese and kale. A hearty vegetarian soup that's ready in less than 30 minutes.
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What you need
Instructions
0 Heat the butter and oil in a heavy saucepan over medium heat. Add the potato and cook for 2 minutes. Stir in the onion and cook for a few more minutes. 1 Pour in the broth, lower the heat, cover the pan and cook until the potato is soft, about 12 minutes. 2 Put the eggs, cornstarch and cheese in a medium bowl and whisk together. Scoop out 1 cup of the hot broth from the saucepan and add to the bowl, whisking until smooth 4 Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-8 minutes. 5 Stir in the kale. Serve in bowls with additional cheese, if you like.View original recipe