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Zuppa Di Cicoria
The Silver Spoon, Phaidon Press

Serves 4

• 5 cups Meat or Vegetable Stock
• 1 1/2 pounds Belgian endive
• 2 tablespoons butter
• 2 eggs
• 1/3 cup Parmesan cheese, freshly grated
• 4 country-style bread slices
• salt and pepper

Bring the stock to a boil.

Meanwhile, parboil the Belgian endive in boiling water for 5 minutes.

Drain, squeezing out as much liquid as possible, and chop coarsely.

Melt the butter in a pan, add the Belgian endive and cook over high heat for about 10 minutes, then add the stock.

Beat the eggs with the Parmesan, season with salt and pepper and whisk into the soup.

Lightly toast the bread on both sides under a preheated broiler, put one slice in each of four soup bowls and ladle in the soup.


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