stracciatella

Roman Stracciatella (Egg Drop Soup)

Recipe adapted from Brandon McGlamery, Prato, Winter Park, FL

Yield: 4

Cook Time: 35 minutes

• INGREDIENTS
6 cups good quality store-bought low-sodium chicken broth or homemade broth
5 black peppercorns
1 sprig thyme
1 small dried bay leaf or ½ small fresh bay leaf
2 large eggs
¼ cup finely grated Parmigiano-Reggiano cheese
4 basil leaves--stacked, rolled and thinly sliced crosswise
Freshly ground black pepper
1 lemon, quartered

DIRECTIONS 1. In a medium saucepan set over medium-high heat, bring the chicken broth to a simmer. Reduce the heat to medium-low, add the peppercorns, thyme and bay leaf and cook gently to concentrate the flavors, about 30 minutes.
2. In a small bowl, use a fork to beat the eggs with the Parmesan cheese. Return the soup to a simmer and while whisking the hot broth with a fork, slowly pour in the egg-cheese mixture, stirring until the eggs are set, 30 seconds to 1 minute.
3. Stir in the basil and black pepper and serve the soup with a squeeze of fresh lemon juice.