Okay, let’s get back to happier things, shall we?
I’m currently sorting through a bunch of recipes I’ve torn out of magazines I thought I might one day try. That day is today…or the next several weeks. I don’t want to hang on to these recipes if they aren’t any good, right?
So here is the first: Chicken and Egg soup with Pastina
You start by sautéing one small onion (with salt and pepper)
After about 5 minutes you add 1 whole rotisserie chicken, 1/2 cup of Pastina (or another small pasta) 2 cups chick stock and 4 cups water. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes
Remove the chicken and let it cool and take the soup off the heat. While the chicken is cooling whisk together 2 whole eggs with 2 egg yolks and the juice of 1 lemon until frothy. Slowly add 1 ladled cup of broth into your egg mixture, whisking all the while. Add it back to your broth and slowly stir while on low heat until creamy.
Once the chicken is cooled, shred the meat off the bone and add back to the soup with 2 cups of spinach.
Serve with a small bit of feta cheese and hunk of yummy bread.
The recipe came from the August/September 2009 Food Network Magazine.
The pics came from my kitchen.
YUM.
