Stracciatella

Or, Italian Parmesan and Egg Soup. What do you do when you've just made a large pot of excellent chicken and vegetable stock that can stand on it's own, but you don't want just broth? What do you do when you have two chunks of stale bread hanging around because you know it will come in handy one day soon? What do you do when you have loads of parmesan because you stocked up when it was on sale? What do you do when you have lots of great eggs in the fridge? What happens when all of these factors converge?? You make Stracciatella! This was brilliant. And you know it was good for me, too. 

I whizzed up the bread, a great handful of parsley leaves, a few garlic cloves in the processor until bread-crumby. Then mixed, by hand in a bowl, grated cheese (1/2 cup) and two beaten eggs. This mixture was then mixed into six cups of simmering stock. Served with a drizzle of olive oil, more cheese, pepper. Heavenly. The parsley and garlic are an inspired combination and the bread and eggs give it body, but light and airy.