Vegetable Soup With Eggs & Cheese Tarifi

Malzemeler

• 2 Large Carrots, Peeled & Cut Into Large Dice (3/4 Inch Pieces), 3 Celery Stalks, Cut Into Large Dice, 1 Fresh Fennel Bulb, Top Trimmed, Core Removed & Cut Into Dice, 1 Medium/Large Onion, Peeled, Cut Into Large Dice, 3 Tablespoons Olive Oil, 2 Large Garlic Cloves, Peeled & Minced, 1 Small/Medium Butternut Squash, Peeled, Seeds Removed, And Cut Into Large Dice, 1 Bunch Kale, Large Stems Removed And Cut Into Thin Pieces, Vegetable Both (About 2 Liters), Salt & Pepper, 1 Teaspoon Dried Oregano. Egg Mixture: 3 Eggs, 1/3 Cup Grated Pecorino or Parmesan Cheese, 1/4 Cup Chopped Fresh Parsley. To Serve: Additional Grated Cheese Of Choice

Hazırlanışı

1. In a large stock pot heat the oil, and then cook the onions until soft. Add the garlic and cook until fragrant. Add the carrots, celery, fennel, squash, dried oregano and kale and stir to mix. Add enough of the broth to cover the vegetables by one inch. Bring to a boil, then reduce the heat to a simmer and cook just until the vegetables are tender, about 20 minutes. Season to taste with salt and pepper. In a small bowl, whisk together the eggs, cheese and parsley, and then whisk this mixture into the stock pot. Continue to whisk to blend without allowing the eggs to coagulate too much. Serve warm in individual bowls, offering additional grated cheese at the table.

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