Often in Spring we are craving simple foods. This meal helps you feel clean and light and it is quick to make.
Ingredients:
- 2 cups or so chicken broth
- a leaf or two of swiss chard, spinach or other leafy green
- an egg
- good parmesan cheese
- sea salt or fish sauce
- black pepper
- nutmeg
Procedure:
Bring chicken broth to a boil in a small pan. Season with fish sauce or salt to taste. Chop chard leaf finely and add to boiling broth.
Grate parmesan on the finest grater you have (it’s best to get it as close to ‘powder’ as possible) until you have about a tablespoon, or use pre-grated parmesan if you have that around. In a bowl, whisk the egg together with the parmesan cheese.
Beat the soup with the whisk while you pour in the egg mixture in a thin stream. The egg should cook immediately.
Pour the soup into the bowl, grind some black pepper on top, grate some nutmeg on top, and eat. Accompany with generously buttered good sourdough bread if you have it.
Serves 1
Jessica Prentice, a wise food writer working in San Francisco, USA, is an inspiration to the nourished team. She is in the midst of writing a book, due to be released in 2006 about wise foods and living seasonally. Called “Thirteen Moons: Food and the Hunger for Connection” the book promises to be an examination of our food system through the lenses of history, seasonality, ecology, culture, and human longing and she is sure to include many delicious recipes like this one.
Jessica writes monthly newsletters called Stiring the Cauldron, which she emails you each new moon. Athough she is writing about the seasons and traditions of the Northern Hemisphere, us southerners can do a little mental manouvering and switch the seasons around. This recipe is from the New Egg moon newsletter (March for her) which relates to spring.
For other contributions by Jessica, click here.
About the Author...
Jessica Prentice is a professional chef, a passionate home cook, and a Weston A. Price Foundation chapter leader. She writes, cooks, and teaches in the San Francisco Bay Area.Jessica Prentice is a professional chef, a passionate home cook, and a Weston A. Price Foundation chapter leader. She writes, cooks, and teaches in the San Francisco Bay Area. Jessica’s Full Moon Feast: Food and the Hunger for Connection, is a wonderful book. Check out her website: wisefoodways.com.
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