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|
|4||ounces angel hair, thin spaghetti, or other long, thin pasta|
|3||quarts chicken stock|
|1||teaspoon white or cider vinegar|
|4||eggs, cracked into 4 cups|
|2||tablespoons chopped fresh parsley
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.
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