This is really Italian country peasant cooking at it’s finest. Fresh greens from the garden are cooked up, then mixed into a delicious homemade broth to create a soup. To make this light bowl of soup more filling protein is added by floating a perfectly fried golden egg on top. You could vary this soup by adding cooked white beans, fried chopped pancetta and onions, or make it an even heartier dish by placing a grilled slice of crusty bread in the bottom of the bowl for the egg to perch on. For the perfect combination, the egg is cooked just so the whites are set and the yolk is still slightly runny. When you cut into the egg, the yolk runs into the hot broth creating a tasty mouthful in each bite. I like to top this soup with lots of grated cheese before serving, and either pecorino or parmesan cheeses work well.
Deborah Mele 2011
Italian Peasant Soup With Greens
A simple country peasant soup made of fresh garden greens and topped with a fried egg.
- 5 Cups Cooked Chopped Bietole (Swiss Chard)
- 1 1/2 Liters Homemade Chicken or Vegetable Broth
- 4 Large Eggs
- Salt & Pepper To Taste
- Grated Parmesan Cheese To Serve
- Mix the greens with the broth in a sauce pan and heat until simmering, and keep warm.
- In a separate non-stick frying pan, fry each egg just until the whites are set.
- The yolks should still be runny to soft.
- Spoon hot soup into four individual bowls, then carefully slide a fried egg on top.
- Season with salt and pepper and sprinkle some grated cheese over each bowl, and serve hot.