Scallion Straciatella
- Total Time
- 10 minutes
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Ingredients
- 1½cups scallions, finely chopped (about one bunch)
- 2tablespoons butter
- 4cups well-flavored chicken stock
- 2eggs
- 1tablespoon water
- 3tablespoons freshly grated parmesan cheese
Nutritional analysis per serving (4 servings)
204 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 12 grams protein; 461 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a two-quart saucepan sautee scallions in butter until tender but still bright green. Add chicken stock and simmer for five minutes.
- Step 2
Beat eggs with water.
- Step 3
Bring soup to a simmer and stir it with a fork while allowing the egg mixture to dribble into the soup slowly.
- Step 4
Lower heat, taste for seasoning and serve with grated cheese dusted on top of each portion.
Private Notes