Wednesday, 5 March 2008
Once upon a time, London was my home town. I lived in a suburb called Wapping, just down the road from what I consider to be one of the most beautiful places in the world, Tower Bridge. I loved London, it treated me very well. Any place gets the better of you though, and I swear, a walk over that magnificent bridge put it all in perspective. Every single time. I don't think I have that in Sydney. Maybe thats why I'm not so in love with this city...
Anyway, I digress, Tower Bridge has nothing to do with it. The point is there a restaurant in Wapping called Ill Bordello. Oh the memories! I used to go there all the time, and anyone who came to visit was taken there. Ill Bordello was one of those wonderful Italian neighbourhood restaurants, that when you walked in the front door, they knew your name and greeted all the pretty ladies with a big kiss. One of their specials was Straccitella soup, which I loved, and they always remebered I loved it and would make it esepcially for me.
I never tried to make it myself, I had no idea where to start and assumed it was difficult. Blake over at Serious Eats has had a bit of fascination with egg soups and recently he added my favourite, La Straciatella. It was bubbling away in my kitchen the same day, and I'm happy to report it was spot on! Its a simple broth with silky egg shreds, salty tasty parmesan and crusty bread. Thats my type of soup, and its way easier than the other eggy soups Blake's been sharing with us!
6 cups chicken stock
3 large eggs
3 tablespoons semolina flour
1/4 cup freshly grated Parmesan
1 tablespoon finely chopped parsley
Pinch of freshly grated nutmeg
Salt and pepper
Separate one cup of the stock and chill if not already refrigerated. Heat the remaining 5 cups in a large saucepan until it boils.
Meanwhile, combing the cold broth, eggs, flour, cheese, parsley, and nutmeg in a mixing bowl and whisk until well blended.
Whisk the egg mixture into the boiling broth, stirring constantly. Turn the heat to low and cook, whisking constantly, for 3-4 minutes. Season with salt and pepper to taste.
Serve in warmed bowls topped with more grated Parmesan and parsley if desired.