Dixie's favorite soup--Stracciatella (italian egg drop soup)

NYT Version

 To make this into a real one-pot meal, some chopped greens -- spinach or watercress is especially good, which will cook in about the same time as the eggs. To accommodate the added solids, however, increase the amount of stock by about half (six cups instead of four).

• 4 cups vegetable stock
• 4 eggs
• 4 tablespoons freshly grated Parmesan cheese
• A tiny grating of fresh nutmeg
• 2 tablespoons minced parsley
• Salt and freshly ground black pepper to taste

• 1. Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
• 2. When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
• 3. Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.

Version with spinach (epicurious)

• 1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
• Extra-virgin olive oil for brushing bread
• 2 cups water
• 3 cupsvegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper plus additional for serving
• 1 (10-oz) package frozen chopped spinach (not thawed)
• 1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
• 2 large eggs, beaten

Put oven rack in lower third of oven and preheat oven to 400°F.

Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.

Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.

Add beaten eggs in a slow, steady stream, stirring constantly.

Serve with freshly ground pepper and a slice of toasted baguette in the soup.

Version with asparagus (tasting table)
INGREDIENTS
• 8 cups vegetable broth
• 5 garlic cloves, thinly sliced
• 1 bunch asparagus, about a pound
• 3 large eggs, lightly beaten
• ¾ cup snipped chives
• Salt and freshly ground pepper
• Grated Parmesan cheese (optional)

DIRECTIONS
1.In a large saucepan, combine the chicken stock and garlic and
bring to a boil. Lower the heat and keep at a simmer.
2. Snap off and discard the tough ends of the asparagus. Cut the
asparagus spears into 1-inch pieces. Add the asparagus to the
simmering soup and cook until tender, about 8 minutes.

3. Pour the beaten eggs into the soup and swirl gently with a
fork until they begin to form strands, about 30 seconds. Stir
in the chives and season the soup with salt and pepper. Top
with the Parmesan, if using, and serve.