Wednesday, November 02, 2016

Soul fixing soup


I've been away for so long... I'm still kicking though. I'm still eating too! :) I don't know where I'm going with this blog but in the meantime here is a comforting soul-fixing soup to try.

Okay, it won't really fix your soul. That's silly but it will fill you up when you're down and if you have a cold or feeling hungry with little to nothing in the fridge to eat, this will feel good and satisfying. It's more broth than soup with a few extra goodies like egg, Parmesan and garlic added to it. It's like Stracciatella but it's whisked instead of stirred. I used to eat a German-ish version of this (minus the cheese). It's too bastardized for me to call it anything but yummy. :)

The truth is, it's post Halloween here. I swear I don't steal chocolate from the kids but we do have a big bowl left that is full of cheap candy. I'm not really a sweet tooth but somehow I found myself eating about 12 bite size BabyRuth chocolate bars! Maybe more... I don't want to know. Yeah, not my best moment. I figured I should eat something smart to help me forget. It also had to be quick! I had 30 minutes before picking up the girls from school. I needed fuel! I was feeling off and tired and the poison I just binged on wasn't going to make things better. I needed a magic potion. Soup!

The good news is that last week, I made lots of vegetable broth so I had something to tinker with. I also had some canned beef broth to finish and little leftovers of this and that with big flavours. This is barely a recipe. Just good things put together. It only serves one. Just double it up or make more if you have to share. So here is what I used.

1 cup beef broth

1 cup vegetable broth

1 small handful of thin pasta like vermicelli, capellini or spaghettini, in pieces (small pasta works too)

2 garlic cloves, sliced thin or chopped

2 teaspoons tomato paste, pizza or pasta sauce (I used a small leftover of tasty tomato bread soup)

Olive oil to taste (it's probably a good tablespoon but I just drizzle)

1 large egg

Parmesan, grated (a good 1/4 cup)

Black pepper from grinder

Salt (I use Kosher salt and I'm hooked)

Cilantro or parsley finely chopped (I often have a small leftover kept in the freezer for such use).

In a small pot pour in your cups of broth. If it's all vegetable or all beef or chicken, that is fine too. Bring to a boil. Throw in your pasta and cook till it's close to ready (check the package's instructions). Add your garlic a couple of minutes before the pasta is done with a generous drizzle of olive oil. You can do this step first but if you forget like I do, it will make no big difference. I do it for taste. Speaking of taste, stir in your tomato paste or sauce if you have it. Stir it in and taste, if you want more, add more! While the pasta, broth and garlic simmer, quickly whisk your egg and grated Parmesan in what will be your bowl till it forms a runny paste. Grind some pepper, add a few good pinches of salt. Whisk that in and while still gently whisking, add your broth, pasta and garlic concoction. The hot broth will instantly cook the egg. It will be slightly thickened thanks to the starch of the pasta and the egg, Parmesan mixture.

At this point it's ready to eat but you can add finely chopped parsley or cilantro if you have it. It's a way for me to finish small leftovers that I keep in the freezer. I've been known to experiment with what's on hand. In this particular bowl, I added some lime juice and Sriracha with the cilantro. The Parmesan still worked but I have done without cheese many times. 

So there it is, lip-smacking good and ready to eat. Grab a spoon!