Piping warm homemade chicken broth afloat with egg curds is a quintessential Spring soup–simple, pure, uncomplicated, refreshing, soothing. The nutritious chicken broth is the main point. Together with the egg, it’s a paen to new beginnings and a celebration of health in an elegant opening for a Spring party or a delicate-yet-filling bowl of protein for an invalid in need of bolstering The egg curds, or drops, offer a subtle bit of “chew,” like tiny gluten-free dumplings.
Makes 2 to 3 servings
4 cups chicken broth
1 packed cup thinly shredded spring greens, such as dandelion, spinach, nettles, watercress, fava bean leaves, baby turnip greens (optional)
2 large eggs
1/4 cup freshly grated Parmigiano reggiano or other Italian hard grating cheese, such as aged Asiago or Romano
2 tablespoons finely chopped flat leaf parsley
Freshly grated nutmeg
Kosher or fine sea salt, to taste
1. Heat the broth in a heavy saucepan over medium-high heat until beginning to boil. Lower the heat to maintain a simmer. If using greens, add them now and cook until wilted, abut 2 minutes.
2. In a small bowl, whisk the eggs until blended. Add the cheese and parsley and whisk to mix. Slowly pour the egg mixture into the hot broth. Let rest without stirring for a few seconds while egg curds form, then gently swirl the curds into the broth. Season with a few grates of nutmeg and salt to taste and serve.