Fish Fish Stracciatella Soup with Fresh Herbs

By maredan

Ingredients

• 5 * 5 cups chicken broth
• 6 * 6 leaves fresh sage
• 1/4 * 1/4 pound sole fillet, cut into pieces
• 3 * 3 eggs
• 1/2 * 1/2 cup grated Parmigiano-Reggiano
• 1 * 1 clove garlic, peeled
• 3 * 3 tablespoons chopped flat-leaf parsley
• 3 * 3 tablespoons chopped fresh chives
• 3 * 3 tablespoons chopped fresh basil
• 1 * 1 tablespoon chopped fresh marjoram
• * Salt and pepper
• 8 * 8 breadsticks (or diagonal baguette slices, toasted and brushed with olive oil)

Preparation

Step 1

Directions

1. In a saucepan, bring the chicken broth and sage to a boil. Remove from the heat and let infuse for about 5 minutes. Remove and discard the sage.
2. In a food processor, purée the fish, eggs, cheese and garlic.
3. Pour the fish mixture into the broth. Bring to a boil while stirring constantly with a whisk. Add the herbs. Season with salt and pepper.
4. Ladle into hot bowls. Serve with breadsticks or toasted baguette slices.