Stracciatella Soup with Potato and Kale
A nutritious and restorative Italian-homestyle soup with tender chunks of potato in a creamy egg broth with Parmesan cheese and kale. A hearty vegetarian soup that's ready in less than 30 minutes.
Ingredients
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) extra virgin olive oil
- 9 ounces (260 g) small Yukon Gold potatoes (about 4) cut into ½-cubes
- Kosher salt
- ½ cup onion finely chopped
- 2 ½ cups vegetable broth or chicken broth
- 2 eggs
- 2 tablespoons cornstarch
- ¼ cup freshly grated Parmesan cheese plus more for serving
- 2 cups chopped or shredded kale
Instructions
- Heat the butter and oil in a heavy saucepan over medium heat. Add the potato and cook for 2 minutes. Stir in the onion and cook for a few more minutes.
- Pour in the broth, lower the heat, cover the pan and cook until the potato is soft, about 12 minutes.
- Put the eggs, cornstarch and cheese in a medium bowl and whisk together. Scoop out 1 cup of the hot broth from the saucepan and add to the bowl, whisking until smooth
- Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-8 minutes.
- Stir in the kale. Serve in bowls with additional cheese, if you like.
Video
Notes
- The soup is best served warm, as soon as it's ready.
- Don't worry if small curdles form - those are the "little rags" (stracciatelle in Italian)!
- Leftovers can be stored in an airtight container in the refrigerator. Reheat gently over medium heat, without bringing the soup to a boil
Nutrition
Calories: 188kcalCarbohydrates: 22gProtein: 8gFat: 8gSodium: 745mgFiber: 2gSugar: 3g
