Stracciatella Soup

Accented with our kale-hazelnut pesto, this nourishing soup is incredibly light and silky.

Ingredients:
8 cups Farm & Larder chicken stock
3 eggs
4 tablespoons Grana-style cheese, grated
1 jar Farm & Larder kale-hazelnut pesto
Sea salt and fresh ground pepper

Method:
1. Bring chicken stock to a boil in a large sauce pan over medium-high heat. In a bowl, whisk the eggs, cheese and kale-hazelnut pesto to blend.

2. Reduce the heat to medium-low. Stirring the broth in a circular motion, gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup, to taste, with salt and pepper.

3. Ladle the soup into bowls and serve with extra Grana and sliced Italian Rustica bread.

Variation: This soup is also delicious with 1 cup fresh spinach added at the end.

this week's recipes
spice it up

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.