Garlic Stracciatella

Tonight's dinner called for something hot and steamy. After two beautiful, sunny days (yes!), tonight brought back the rain. Stracciatella is an Italian egg-drop soup, and the Williams-Sonoma version calls for 30 cloves of garlic which really punch up the flavor. Not to worry though, the garlic is simmered in broth for several minutes, leaving a sweet deliciousness. Williams-Sonoma's recipe is as follows.

Ingredients:

6 cups chicken broth

30 cloves garlic, peeled and with root ends cut off

2 sprigs fresh thyme

3/4 lbs spinach, thick stems removed and cut into thin strips

1 small carrot, peeled and julienned

3 Tablespoons flat-leaf parsley, chopped

2 Tablespoons grated Parmesan cheese

2 eggs, lightly beaten

Combine broth, garlic, and thyme and bring to boil in a saucepan. Once boiling, turn heat down to simmer and cover for 20 minutes. Remove from heat, take out the thyme, and puree the soup either by using a food processor, blender, or immersion blender. Put puree back into pan and onto medium high heat. Add spinach, carrot, parsley, and cheese. Cook until spinach wilts, about 2 minutes (I found it took more like 5 minutes). While stirring soup with fork or whisk, pour beaten eggs into the soup to form ribbons. Season with salt and pepper to taste and serve immediately. I served with multi-grain bread on the side.

YUMMY!