Last week I had lunch in this great little Italian restaurant, La Rugoletta, also know as North London's best kept foodie secret! As you probably already guessed , I ordered the soup of the day and was truly impressed with the taste of this utterly delicious soup.
The looks of the soup might not win a prize in the beauty pageant, but certainly does when it comes to taste and simplicity!
- Vegetable Stock - 1.25L/ 5 cups
- Baby Spinach - 150g/ 6 oz. washed
- Eggs - 4, medium size
- Parmigiano-Reggiano cheese - 4-6 tbsp, freshly grated
- Salt & Pepper - to taste
- Nutmeg - a pinch
- Ciabatta Bread - optional
Bring the vegetable stock to a boil, in a stockpot or large saucepan, over medium-high heat. In a bowl, whisk the four eggs and set aside.
Add the spinach to the vegetable stock, stir and simmer for one minute. To create little strands of cooked egg, place a sieve on top of the stockpot/saucepan. By using a balloon whisk, quickly scramble the egg mixture in the sieve. The eggs will fall through into the pan, and will create thin strands of egg.
Once done, simmer for another 2-3 minutes, stirring constantly. Season with salt, pepper and a pinch of nutmeg. Ladle into bowls, sprinkle a tablespoon of freshly grated Parmigiano-Reggiano cheese on top and serve immediately.