Stracciatella Soup

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

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

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.

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