Tuesday, July 15, 2008
Nanny was great at using leftovers to make an entirely new meal. She was a big fan of adding an egg to soups or pasta for extra flavor and as she always said "to give you strength". I used some of the leftover ingredients from the bakespace challenge to make an incredibly hearty soup that Nanny would be proud of. This recipe just came to me in a dream. I'm not kidding. I woke up several times throughout the night because I was so excited about the soup. I don't have an exact recipe with measurements since I used leftovers but feel free to change this up however you like. In my mind this is a kicked up stracciatella soup (roman egg drop soup).
I sauteed onions, celery and carrots in extra virgin olive oil until they were tender. Then I added water and chicken bouillon and the rind from a hunk of parmigiano reggiano cheese. When that came to a boil I added the spinach, some shredded rotisserie chicken and a couple of tablespoons of tomato sauce. That's a trick my mom always does to add some color to soups and stews. We usually use very small cans of Del Monte tomato sauce but this time I had some in my fridge that I already made myself. In a seperate bowl I beat two eggs with some grated locatelli romano cheese. I lowered the heat and beat in the egg and cheese mixture in a slow stream to create little egg "rags". This is similar to the look of chinese egg drop soup but without the thickness you get from the cornstarch. I then cooked some tortellini right in the pot with the soup and veggies.
Hearty and delicious!