Monday, 23 March 2015

Schiaciatella Soup


This soup is my ultimate comfort food - If I am ever visiting my Dad and feel under the weather - he will make me this soup.  Its perfect for a sore throat, broken heart, or just to get over a cold day.. 
I was dubious about it at first, because lets face it - the ingredients, don't sound like they should be good in a soup - Spinach, Egg & Cheese, but the flavours you get and with such a simple recipe, you can have this on hand anytime its needed. 
It's so simple and quick to make, the flavours compliment each other so well - and its incredibly low in fat! 
Unfortunately I wouldn't suggest freezing it, as it at its best when served immediately.. Give it a try, bring a bit of Italy to your kitchen with 4 Simple Ingredients and 15 minutes max of your time! 
Preparation Time 5 Minutes
Cooking Time 10 Minutes Max
Serves 4

You Will Need: 
2 Stock Cubes - I used Reduced Salt Chicken - but would normally use Vegetable
1 Garlic Clove, with slices cut into it but kept whole (my twist on my dad's!)
1 Egg - cracked and whisked in a cup/bowl
Two Handfuls of baby Spinach
1 Litre of Boiling Water
1 1/2 Tbsp of Grated Parmesan Cheese 
Salt & Pepper for Seasoning
A Fork

Method

Add the garlic clove to pan of water and bring to the boil.  Add the Stock Cubes and let simmer for about 2 minutes until the cubes have dissolved. 
Pour the egg in the stock, little by little using the fork to stir and separate it as it goes in
When all the egg is in the water, let cook for 1 minute 
Add the baby spinach and let wilt for around 2 minutes
Pour in the Parmesan cheese, and stir through again with your fork so it doesn't melt into clumps
Season
Serve

Weight Watchers Pro Points Value: 1PP Per Portion (I like to add another tsp of Parmesan when its in the bowl - making it 2PP)
Approx Calories Per Portion: 163 Calories


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