stracciatella

prep time:  tbd
cook time:  tbd
servings:  6 cups - 4 - 6 servings

ingredients:
2 chicken thighs
1 large carrot - pared
1 large onion
6 cups water
1/2 teaspoon whole peppercorns
3 large eggs
2/3 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
large pinch ground nutmeg
1/4 teaspoon salt
pinch pepper

steps:
1.  rinse chicken thighs and place in small dutch oven.  cut carrot and onion into large chunks and add to dutch oven.  add 6 cups water and the peppercorns.  heat to boiling; reduce heat to low.  simmer, covered, 1 hour.

2.  strain stock through sieve lined with dampened cheesecloth into 3 quart saucepan.  discard vegetables and peppercorns.  reserve chicken for another use.

3.  let stock stand 5 minutes to allow fat to rise.  hold paper towel in both hands.  quickly pull towel across surface of stock; towel will absorb the fat.  discard towel.  repeat with clean towels as many times as needed to remove all the fat.  skim surface only without letting the towel dip down into the stock itself.

4.  whisk eggs in small bowl until well beaten.  whisk in cheese, parsley and nutmeg.  heat stock over medium-high heat to boiling.  stir stock rapidly with a spoon  or whisk while adding egg mixture in thing steady stream.  immediately remove soup from heat.  let stand 2 minutes before serving.  season with salt and pepper just before serving.

- from the worst italian cooking class ever (but the recipes are good)