Saturday, 2 January 2016

Recipes for Making Stracciatella and Mussel Soup

These recipes for making Stracciatella and mussel soup are prepared from low fat ingredients. They are Italian classics which are quick and easy to prepare.

Recipe for Stracciatella


Ingredients


* 130ml of orzo
* 300g of spinach
* 2L of chicken stock
* 50ml of grated parmesan cheese
* 1 egg, slightly beaten

Procedure


- Chop the spinach into very small sizes
- Put the chicken stock in a large saucepan and allow to it to boil over a high heat
- Add the orzo, stir and cook for 12 minutes in order for the orzo to become tender but firm
- Add the spinach and stir. Add the egg and stir continuously
- Sprinkle the parmesan cheese into it and serve while hot.


Recipe for Mussel Soup


Ingredients


* 900g of mussels (small clams can also be used)
* 6 slices of bread that has been made to harden
* 1 medium size onion
* 380ml of chicken stock
* 120ml of white wine
* 2 tablespoons of chopped parsley
* 15ml of tomato paste
* 4 garlic cloves
* 30ml of olive oil
* 1 teaspoon of dried basil
* 800ml of canned tomatoes
* salt and pepper

Procedure


- Chop the garlic and onion into very small sizes
- Scrub and wash the mussel properly, and remove beards. Discard any mussel whose shell has been cracked
- Put the white wine in a deep-bottom saucepan and allow to boil over high heat
- Add the mussels, cover the pan and allow to boil for about 2 minutes so that the almost all the mussels will be opened
- Remove the mussels from the pan and discard any mussel that is not opened
- Remove pan from heat. Sieve the broth (i.e. the thick wine) by using a cheese-cloth-lined sieve, and set the liquid aside
- Toast the slices of bread and rub one side of each slice with half of the garlic, and set aside
- Put the olive oil into another saucepan and heat over medium heat. Add the onion, basil and the remaining garlic. Cook for 3 minutes.
- Add the tomato paste and the sieved broth that was set aside. Increase heat to medium-high and cook for 2 minutes in order for the liquid to become thick
- Add the chicken stock and canned tomatoes, and then stir. Simmer over medium-high heat. Add salt and pepper to taste
- Add the mussels, stir and cook for about 8 minutes
- Put 1 toasted slice of bread in a soup bowl used for serving, and add some soup. Serve immediately and garnish with parsley.

Get more recipes from recipes for making amaretto squash soup and Tuscan bean-pasta soup.

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