The broccoli soup with stracciatella is a complete and light meal, perfect for giving warmth on cold winter days.
In addition to the vegetables, I decided to add a stracciatella egg, and I must say, it fits perfectly in terms of taste, making the dish harmonious in colors.
I enriched the dish with crumbled crispy rye slices, a healthy and nutritious unique dish for those who love to eat healthily.
The broccoli soup with stracciatella contains a small amount of potatoes to give it more creaminess, a simple recipe but with many nutritional properties: rich in minerals and vitamins.
They are rich in water, antioxidants, important in the prevention of cardiovascular diseases, cancers, and they are low in calories: 34 kcal in 100g! Many good reasons to binge on them! 😛
For those who are always busy, you could prepare it in abundance and freeze it in portions, take it out when you come home late and don’t know what to eat in a short time, just microwave it and you’ll have a ready meal.
- Portions: 2
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 18 oz of broccoli
- 5 oz of potatoes
- 1 small white onion
- 2 eggs
- 3 tbsps of extra virgin olive oil
- to taste of salt
Tools
- Immersion Blender
Steps
Peel and chop the onion into small pieces.
Peel and dice the potatoes.
Clean and remove the tough parts of the broccoli stems.
Place the potatoes with some water in a pot on the stove, bring to a boil, and cook for 5 minutes.
Add the broccoli and onion, continue cooking for another 15 minutes.
Blend with an immersion blender.
Season with salt and let it simmer for another 5 minutes.
Prepare the eggs in a pan with one tablespoon of extra virgin olive oil, during cooking, scramble the eggs with a fork.
Serve the soup, adding another tablespoon of raw olive oil.
The broccoli soup with stracciatella is a comfort food that in its simplicity provides great satisfaction to the palate.
