Recipe - Roman Rag Soup - {stracciatella}

=== THE SOUP ===
4 cup Basic Chicken Stock; see *
Note
4 cup Beef stock; fresh or canned
Salt; to taste
Freshlyground black pepper;
to taste
=== THE "RAGS" ===
3 Eggs; beaten
4 tablespoon Semolina or regular flour
4 tablespoon Freshlygrated Parmesan
cheese
1 teaspoon Finelygrated lemon peel
1 pn Salt
=== THE GARNISH ===
Italian parsley; chopped
Parmesan cheese; freshly
grated

* Note: See the "Basic Chicken Stock" recipe which is included in this
collection.

Mix the stocks for the soup in a large soup pot. Bring to a simmer and
season to taste with the salt and pepper. Beat the eggs, flour and cheese
together. Add the lemon peel and salt and One fourth cup of the mixed soup stock.
Move the simmering pot from the heat and pour the rag batter into the soup
in a thin stream, pouring carefully all over the surface of the soup.
Return to the heat and stir with a wooden spoon as the tatters and rags
cook. Simmer for about 2 minutes. Serve very hot with the parsley and
cheese garnish. This recipe serves 8 as a first course.

Comments: I love the often amusing names that we put on food products. The
"rags" in this soup come about when you pour an egg batter into the hot
broth. As you gently stir, the little pieces of torn egg appear. The
Chinese would call this "egg flower," but I will bet that your kids will
get a bigger kick out of "rags" in their soup. This is a very popular soup
in Rome and has been for hundreds of years.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11131991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10101995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.