At a recent meeting to discuss the menu at our Italian restaurant, Melfi’s, the topic of soup came up. (We have one on the menu.)
“Does it sell?,” I wanted to know.
“Hit or miss,” our GM said.
“When I go out, I never order soup,” said the Chef.
The appeal of soup isn’t as strong compared to more showstopper dishes, and it waxes and wanes based on the weather. At home, I make soup weekly - it might be a Chicken Soup with Barley, a Carrot and Ginger Soup, or a classic Butternut Squash Soup, enriched with mascarpone. I like soup because you can get concentrated flavor, but it still eats light - and soup for dinner is the perfect antidote to a big lunch, a way to get some balance on the day’s intake.
Recently I posted some of the prep for my Chicken and Barley Soup (pic below), and several folks wanted to know how to make it. As you can tell from the photo, it takes a lot of patience, and a lot of time chopping - ultimately not a recipe I feel is best suited to this newsletter, where I try to keep things delicious AND simple.
So, I offer up to you another go-to soup, the ideal candidate for a quick dinner, and a weapon in the arsenal of anyone feeling under the weather:
Straciatella, also known as Roman-Style Egg Drop Soup. This streamlined classic is effectively a three-ingredient soup: chicken broth, eggs, and parmesan cheese. It comes together quickly, and can be dressed up with lemon zest and parsley - and can even accept some simple veggies like peas or spinach, if you’re feeling the need to beef it up. (If you’re under the weather, THIS IS THE SOUP YOU WANT.)
My technique, including some tricks to really get a rich, potent broth without making your own, is below:
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