In this week's box:
-Sugar Snap Peas
This week's box immediately made me think of Italy's Stracciatella Soup. Enjoy the traditional recipe, choose one of the variations, or use your own imagination.
Ingredients: 6 C reduced-sodium chicken broth 2 large eggs 2 T freshly grated Parmesan 2 T chopped flat-leaf parsley 2 T chopped fresh basil leaves 1 C lightly packed spinach leaves, cut in thin strips Salt and freshly ground black pepper
-Bring the broth to a boil in a large saucepan over medium-high heat.
-Whisk together the eggs, cheese, parsley, and basil (a glass measuring cup works well).
-Reduce the heat to medium-low.
-Stir the broth in a circular motion with a fork and gradually drizzle the egg mixture into the moving broth, taking about one minute. You want to form thin strands of egg.
-Stir in the spinach.
-Season to taste with salt and pepper.
-Ladle the soup into bowls and serve.
-Simmer 2 minced cloves of garlic in the broth before whisking in the egg mixture. Add a cup (or more) of cannellini beans and warm through before adding the spinach. Shave some additional Parmesan cheese over the top to serve.
-Use your mustard greens in place of the spinach and replace the parsley and basil with cilantro.
-Add cooked ditalini or other small pasta before stirring in the spinach.
-Make cheese croutons by toasting slices of baguette (or other bread) under the broiler. Top with grated Parmesan and pop back under the broiler to melt. Place a crouton in the bottom of each soup bowl and ladle soup on top, float a crouton or two on top of the soup, or serve the croutons on the side.