Egg soup with small butterflies

Egg soup with small butterflies

Stracciatella con farfalline

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is probably the simplest of all soups, very welcome as comfort food in the autumn and winter months. The butterfly pasta is short and purposely made for soups. In restaurants you may find the stracciatella without pasta. Either way it would be good for children.

Ingredients

Quantity Ingredient
1.5 litres Chicken stock
or 1.5 litres Beef stock
30g unsalted butter
150g dried farfalline pasta
4 medium eggs, beaten
2 tablespoons finely chopped fresh flat-leaf parsley
80g parmesan, freshly grated
salt and pepper, to taste
extra virgin olive oil, for drizzling

Method

  1. Bring the stock to the boil in a large saucepan, and melt in the butter. Add the pasta and cook in the stock until soft, about 8 minutes.
  2. Mix the beaten eggs, parsley and 50g of the Parmesan, and season with salt and pepper to taste. Stir this egg mixture into the hot stock and pasta, and serve immediately, sprinkled with the remaining Parmesan and a drizzle of olive oil.

Alternatives

  • Instead of the farfalline, when cooking for children you could use alphabet pasta. An alternative soup would be zuppa pavese, where fried bread is put in the bottom of the bowl (instead of pasta), and an egg and stock poured on top.
Tags:
Antonio
Carluccio
pasta
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