Scallion Straciatella

By Florence Fabricant

Published April 16, 1983

Total Time
10 minutes
Rating
4(5)
Comments
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Featured in: FOOD; SOUPS FROM A PASTEL PALETTE

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Ingredients

Yield:4 servings

  • 1 ½ cups scallions, finely chopped (about one bunch)

  • 2 tablespoons butter

  • 4 cups well-flavored chicken stock

  • 2 eggs

  • 1 tablespoon water

  • 3 tablespoons freshly grated parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 107 milligrams cholesterol; 204 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 1 gram fiber; 461 milligrams sodium; 12 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a two-quart saucepan sautee scallions in butter until tender but still bright green. Add chicken stock and simmer for five minutes.

  2. Step 2

    Beat eggs with water.

  3. Step 3

    Bring soup to a simmer and stir it with a fork while allowing the egg mixture to dribble into the soup slowly.

  4. Step 4

    Lower heat, taste for seasoning and serve with grated cheese dusted on top of each portion.

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Ratings

4 out of 5
5 user ratings
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Comments

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Brad

simple and delicious !

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