A brothy egg soup made with ribbons of kale to warm and sooth you during the winter months.
Nothing is quite as comforting as a bowl of hot soup; the colder the weather, the more inviting. A warm room, a big bowl and spoon are all that’s needed to make me happy.
For me this soup is a nearly perfect food; it’s pure nourishment with ease. On paper it doesn’t look like much, but bowl after bowl it delivers.
When I’m cold or ill, I turn to egg soup. There are as many versions of this soup as there are cooks in the world with variations of it found across the globe.
From Asian egg drop soup to Italian Stracciatella to Provencal aigo boulido, brothy eggs soups are an age old comfort touted to have restorative and curative properties.
This bare bones soup is simple yet so soothing.
Just water, garlic and a few herbs are all that’s needed and it’s not long before the inviting scent fills your kitchen.
I add a chiffonade of hardy winter greens like bitter kale or colorful chard (broccoli rabe would work nicely here as well) and simmer until just softened, silky and noodle-like.
Next an egg is beaten with salty Parmesan or Pecorino and swirled gently into the broth. The egg adds richness and heartiness to this otherwise Spartan soup, creating ribbons that the Italians call “stracciatella” (little rags).
The steaming broth and slight bitterness from the greens contrasts nicely with softened egg ribbons.
Immensely satisfying and wholesome, this might just become your new winter favorite too.