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Thursday, March 2


Chicken stock
6 cups
2 large
Cheese, Parmigiano-Reggiano, finely grated
¼ cup
Chicken, roasted, shredded
2 cups
Peas, frozen
1 cup
Spinach, thinly sliced
2 cups
Basil leaves, thinly sliced
1 cup

Pepper, freshly ground

  1. In a medium pot, bring the stock to a simmer over moderate heat. 
  2. In a small bowl, whisk together the eggs and cheese. 
  3. Slowly add the cheese mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. 
  4. Stir in the chicken and peas, and simmer until heated through, about 2 minutes. 
  5. Add the spinach and basil, and cook until just wilted, about 1 minute. 
  6. Season and serve. 
Recipe from Food&Wine Magazine, March 2017.

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