This quick
and easy soup is one you can serve to any special guest. I like serving this as
a starter to our annual Italian Themed Feast.
INGREDIENTS
10 cups
good quality GF chicken broth
1/4 cup
loosely packed chopped fresh Italian flat leaf parsley
2 tablespoons
chopped fresh basil
3
tablespoons grated Parmesan cheese
4 eggs
2 cups
chopped kale
DIRECTIONS
Pour the
broth in a large pot and toss in the chopped parsley; bring to a boil over
medium-high heat.
In the
meantime, whisk together the basil, Parmesan cheese and eggs.
Stir the
broth in one circular motion and once you have a slight circular tunnel in the
middle of the broth, stir in a bit of the egg mixture at a time until all used
up.
Add the
Kale and continue to cook for a couple of minutes.
Remove from
heat, cover and let sit for 5 minutes.
Ladle into
bowls and Enjoy! 
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.
I love stracciatella but never made it with kale, so this was a very pleasant new experience. Instead of chicken stock I used home made pheasant stock which I wanted to use up, but I don't think that really makes such a huge difference. Also I had to use frozen kale which I thawed before adding to the soup. I'll definitely make it again this way! Thanks for sharing. made for FYC game.
ReplyDeleteI'm so glad you enjoyed this, thx for the great review.
DeleteBea :-)
We loved this soup! What was really wonderful was the egg with cheese - I would never have thought of that! We used kale from our garden and some homemade chicken broth. Absolutely delicious! Thanks for sharing this lovely recipe!
ReplyDeleteI'm so happy to see you loved this soup, thx for the review. It is greatly appreciated.
DeleteBea :-)