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Description
This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It’s traditionally made with chicken stock, but why not use turkey stock instead?
Ingredients
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1 1/2quarts chicken or turkey stock Salt freshly ground pepper to taste 2large or extra large eggs 1 1/2tablespoons semolina 1/3cup freshly grated Parmesan (1 1/2 ounces) 16-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped
Directions
Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away. Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese. Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little “rags” form. Taste, adjust seasoning and serve at once.
Notes
Advance preparation: The stock can be made months ahead and then frozen, or four days ahead and then refrigerated. Martha Rose Shulman can be reached at martha-rose-shulman.com.
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