Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, gluten free healthy soup (stracciatella). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gluten free Healthy Soup (Stracciatella) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Gluten free Healthy Soup (Stracciatella) is something that I’ve loved my whole life. They are fine and they look wonderful.
There are a few variants (Stracciatella alla Romana, Stracciatella alla Marchigiana, Stracciatella alla Fiorentina….). In a medium pot, bring the broth up to a boil. Beat the eggs and pecorino together. Once the broth reaches the boiling point, slowly stream in the egg mixture stirring continuously to form strands of egg within the broth.
To begin with this recipe, we must prepare a few ingredients. You can cook gluten free healthy soup (stracciatella) using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Gluten free Healthy Soup (Stracciatella):
- Take 1 litre vegetable stock
- Prepare 2 bunches leafy greens (I used kale)
- Take 2 gloves of garlic
- Get 1 tablespoon coconut oil
- Prepare 3 eggs
- Take Sprinkling of parmesan
- Make ready 1 can cannellini beans (I only had butter beans…)
- Take pich salt
- Get pinch pepper
If too thick add a little more water. Gently pour the egg mixture into the boiling soup pot, while mixing with a fork. The idea behind the soup is simple — you heat a large pot of stock or broth (traditionally chicken is used, however you could also use vegetable if you prefer), mix together some grated Parmesan cheese and eggs, and then slowly stir it into the hot stock. My best vegetable soup recipe, this homemade meal is great to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut.
Steps to make Gluten free Healthy Soup (Stracciatella):
- Bring stock to the boil
- Clean and chop leafy greens.
- Peel two cloves of garlic.
- Fry garlic whole in coconut oil until brown then remove garlic and add the greens. Cook for 2 minutes.
- Add the greens to the stock and cook for a further 3 minutes.
- Beat the eggs and add the cheese. Temper the eggs by adding hot stock to the bowl. Then stir the stock rapidly while pouring in the eggs to create 'rags'.
- Add the beans and salt and pepper to taste.
The idea behind the soup is simple — you heat a large pot of stock or broth (traditionally chicken is used, however you could also use vegetable if you prefer), mix together some grated Parmesan cheese and eggs, and then slowly stir it into the hot stock. My best vegetable soup recipe, this homemade meal is great to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut. Editor's Tip: While the ingredients in these recipes are gluten-free, it's always a good idea to double-check labels before buying a product. Some packaged foods can have added fillers that. It's incredibly simple to make and is perfect on chilly days.
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