Scallion Straciatella

By Florence Fabricant

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
  • 1½cups scallions, finely chopped (about one bunch)
  • 2tablespoons butter
  • 4cups well-flavored chicken stock
  • 2eggs
  • 1tablespoon water
  • 3tablespoons freshly grated parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

204 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 12 grams protein; 461 milligrams sodium

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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