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The Boston Globe

Food & dining

  

Seasonal Recipes

Recipe for French farmhouse soup

French farmhouse soup

Sheryl Julian/Globe Staff

French farmhouse soup

Serves 4

The sparest versions of this soup are chicken broth, eggs, and a sprinkle of hard cheese. Long, thin pasta in the broth with the egg gives the bowl more heft. Use cheese or parsley as the garnish.

Salt and pepper, to taste
4ounces angel hair, thin spaghetti, or other long, thin pasta
3quarts chicken stock
1teaspoon white or cider vinegar
4eggs, cracked into 4 cups
2tablespoons chopped fresh parsley
or Parmesan

1. Bring a large pot of salted water to a boil. Add the angel hair or spaghetti or other pasta and cook, stirring occasionally, for 4 to 8 minutes or until it is tender but still has some bite. Drain the spaghetti without rinsing.

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2. In the pot, bring the chicken stock to a boil and return the pasta to the pot. Taste the stock for seasoning and add more salt, if you like.

3. Bring a saucepan of water to a boil. Add the vinegar. With the end of a spoon, start stirring the water until it forms a vortex. Drop in the eggs, one at a time. Use the spoon to gently curl “tails” of egg onto their yolks.
Lower the heat and simmer for 4 minutes or until the whites are firm (the yolks should be runny). Remove with a slotted spoon and transfer to a plate. Use
scissors to trim off any spidery ends.

4. Ladle the stock and pasta into each of 4 deep bowls. Add an egg to each one and sprinkle with pepper and parsley or Parmesan.  Sheryl Julian

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