ITALIAN CICHORY SOUP IN BROTH WITH EGG

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Here is a good recipe for an “unusual” winter soup that I found in an issue of Cucina Italiana (which hardly disappoints us). The Cichory soup in broth with fried egg perhaps has a few more steps than the classic soup, but it is really tasty and also beautiful in presentation, so much so that it is a very useful dish to also present at a dinner.
But let’s see what you need for 4 people.

Ingredients

  • 1 L of mixed meat broth (which you will have prepared before or you can use fresh preparations)
  • 1 Red cichory (Radicchio)
  • 1 shallot
  • a wholemeal loaf (or 4 rolls).
  • 4 fresh eggs
  • grated parmesan, extra virgin olive oil, salt and pepper to taste.

Prepare the broth, filter it if necessary and keep it on the heat so that it is always very hot.

Finely chop the shallot and, less finely, the cichory after washing it.

Heat two tablespoons of oil in a large enough pan and brown the shallot over low heat. Once browned, stew the cichory for a few minutes until it wilts. Salt and pepper (I also added a little nutmeg).

Cut and slice the wholemeal bread and toast it lightly. Arrange the slices on the bottom of 4 fairly deep soup plates and cover them with the stewed cichory.

Very delicately shell an egg on the bed of radicchio.

At this point, slowly and starting from one side, pour in the boiling broth (I recommend boiling!) until everything is covered, including the egg. You will see that the egg white in contact with the boiling broth will turn white and slowly cook on its own..

Sprinkle with plenty of grated parmesan and grill at 140° until a little crust forms on the surface.

Done! a delicious winter soup ready to serve:-)

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