SERVES 4
Most garlic and egg soup recipes I have seen call for day-old bread. By swapping out the bread for broccoli rabe, we end up with a more flavorful and nutritious meal. The slightly bitter and spicy flavor of the broccoli rabe pairs perfectly with the rich flavor of the runny egg yolk.
INGREDIENTS
2 tbsp/30 g ghee
1 medium onion, sliced
6 cloves garlic, chopped
6 cups/1440 ml Chicken Broth
1 tsp/5 g sea salt
1 lb/454 g broccoli rabe, chopped
4 eggs
splash of white vinegar
fresh parsley (garnish)
COOKING INSTRUCTIONS
In a stockpot, heat ghee over medium heat. Cook the onion until soft and translucent, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chicken broth and salt and bring to a simmer. Reduce the heat and simmer for 15 minutes. Add the broccoli rabe and simmer for another 10 minutes.
Crack the eggs into 4 small bowls. Make sure the soup stays at a simmer. Add a splash of white vinegar to the soup. Slide the eggs into the soup and simmer until the whites are firm and the yolks are runny, about 4 minutes. Ladle a poached egg and some soup into each bowl, top with a sprig of parsley and serve.
CHEF’S TIP
When using white vinegar, choose organic or verified GMO-free. The starting ingredient is often corn, and if the corn isn’t organic then there is a high chance of it being genetically modified (GMO).
