Recipe for 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 taste4ounces angel hair, thin spaghetti, or other long, thin pasta3quarts chicken stock1teaspoon white or cider vinegar4eggs, cracked into 4 cups2tablespoons 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.
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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