(by Karin Clark and Patti Clark)
(On the one hand, this soup is really simple and easy. But it is a bit of a dance that takes practice. The best way to have it be successful and yummy is to read through the directions a few times so you get a sense of the timing and are clear that “slow,” “trickle,” and “gently” are the keys to the consistency you want in your finished soup. The soup comes out of a fresh stock you make after a roast turkey or chicken meal. You could, of course, make it with purchased broth, but doesn’t taste nearly as good. Our mother often made this for us when we were sick, so it feels like medicine made from love.)
2 T. olive oil
I yellow onion, cut into large chunks
4 large carrots, cut into large chunks
1 bunch of celery, stalks cut in half
salt and pepper, to taste
bones and meat from a roast turkey or chicken, in 2-in. pieces
bouquet garni (fresh rosemary, basil, sage, and thyme, wrapped in cheesecloth)
1 lb. vermicelli (angel hair) pasta
1 egg yolk (preferably pasture-raised organic)
approx 1 c. finely grated Parmigiano Reggiano
In a very large pot, heat olive oil, and sauté onion, carrots, celery, salt and pepper.
Add poultry and carcass.
Cover with cool, filtered water.
Add bouquet garni.
Slowly bring to a boil, stirring every few minutes to keep the herbs moving and flavoring the stock.
Lower heat to simmer and skim the froth from the top.
Cover and cook 2 - 3 hours, stirring every 30 minutes or so.
Again, skim the top of fat and loose herbs, and strain into a large glass container.
Stock can be refrigerated or frozen at this point.
When you are ready to make your Egg Soup:
Bring stock to a boil, then reduce to simmer.
Add carrot chunks and simmer until soft, about 20 minutes.
Break vermicelli into the pot and cook according to instructions.
Place egg yolk in a glass or ceramic bowl.
Whip with a whisk until the yellow lightens and the yolk thickens.
Very slowly, add grated cheese, stirring gently and constantly, allowing the mixture to thicken, until all the cheese has been absorbed.
Strain broth, without the carrots or pasta, into a glass measuring cup with a spout.
Very slowly, trickle broth into egg mixture, stirring constantly and gently.
Once the mixture has thickened, return the pasta and carrots to the mixture.
Add salt and pepper to taste.
Makes 2 - 4 bowls of soup.
(Read Walking Through the Layers, the story that accompanies this recipe.)
Comments