| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Philadelphia |
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Parmesan cheese; grated |
| 2 |
|
Eggs |
| 1/2 |
lb |
Spinach; cleaned and cut in julienne strips |
|
|
Salt and pepper |
| 1 |
qt |
CHICKEN STOCK: |
| 3 |
lb |
Chicken necks and back bones |
| 1 |
lb |
Onions; roughly cut |
| 1/2 |
lb |
Carrots; roughly cut |
| 1/2 |
lb |
Celery; roughly cut |
| 3 |
|
Stems parsely |
| 1 |
sm |
Bay leaf |
| 1 |
pn |
Thyme |
|
|
Salt and white pepper |
INSTRUCTIONS
1. Put chicken stock in a kettle and bring to boil over high heat. Add 5
ounces of cheese and stir.
2. Break eggs in bowl and slightly whip, just to break up yolks. Add eggs
to stock slowly, whipping continually, so that boiling continues. Drop
spinach in and return to boil. Seaon to taste.
3. Garnish soup with remaining cheese and serve. Directions for Chicken
Stock: Combine all ingredients in stock pot, covering with water by 1-1/2
in. Bring to boil and reduce to simmer. Skim periodically and simmer
uncovered for 2-1/2 to 3 hours. Pass through a fine strainer. Note: It is
essential to use care in folding eggs into stock as the stock must continue
to boil.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANHO DI ABRUZZO, DUCHI
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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