Zuppa Sarda (Sardinian Cheese and Egg Soup with Croutons) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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So easy, this cheesy Italian comfort food is done in about 20 minutes or so. The key is to use a low-sodium broth since the cheeses are a bit salty together. It's a good choice when there's a light chill in the air but you don't want something too heavy or complicated. It's not exactly low-cholesterol, but it's a delicious treat once in a while! Ingredients:
4 slices thick french bread or 4 slices italian bread |
1/4 cup olive oil |
1 clove garlic, halved |
4 cups low sodium vegetable broth or 4 cups low sodium chicken broth |
3 eggs |
3/4 cup grated romano cheese |
1/4 cup parsley, minced |
6 ounces mozzarella cheese, in 1/2 inch dice |
black pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Brush bread slices with olive oil and rub with garlic.
3. Place on a baking sheet and bake about 5 minutes per side, until golden.
4. In a large saucepan, bring broth to a boil.
5. Whisk together eggs and Romano cheese, then gradually add this mixture to the boiling broth.
6. Stir for a couple of minutes, until egg strands are cooked.
7. Add parsley and black pepper to taste.
8. To serve, place a garlic bread slice in each bowl.
9. Sprinkle some diced mozzarella over bread and ladle hot soup over all.
10. The mozzarella will be so melty and gooey!
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