Stracciatella Soup with Cavolo Nero & Lardo

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Servings: 4
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When I was filming Taste of Australia TV in Melbourne, I was joined by celebrity chef Peter Evans to make this Stracciatella Soup with Cavolo Nero & Lardo. He was an ambassador for the Australian Organic Schools Programme and we made this in the gardens of Sophia Mundi Steiner School.

 

Ingredients

  • 1 litre (35 fl oz/4 cups) chicken stock
  • 100 g (3 1/2 oz) silverbeet or cavolo nero (dark Italian cabbage) or spinach, roughly chopped
  • 4 free-range eggs
  • 4 tablespoons chopped parsley
  • 75 g (2 1/2 oz/ 3/4 cup) grated parmesan
  • 2 teaspoons lemon juice
  • 12 thin slices of lardo (cured pork fat) optional or extra virgin olive oil, to drizzle

Instructions

  1. Bring the chicken stock to the boil in a saucepan. Add cavolo nero to the stock and blanch for 1-2 minutes.
  2. Beat the eggs, parsley, parmesan and lemon together with a fork and season with salt and pepper. Pour into the stock and stir for 1 minute.
  3. Serve topped with the lardo or olive oil.

Notes

Other Soup Recipes:
Hot and sour soup
Asian chicken soup
Chicken, vegetable and pearl barley soup
Stracciatella Soup with Greens

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