Something Extra
Winter 2012

Recipe Theme

Explore the different flavors of Winter with recipes from our latest edition of Something Extra!



12 slices baguette
2 cloves garlic, halved lengthwise
1 tbsp. extra virgin olive oil
8 cups chicken stock
2/3 cup finely grated Parmigiano-Reggiano cheese (plus extra for topping, in our Deli)
2 tsp. De Lallo Durum Wheat Semolina Flour (in our baking section)
4 eggs
1 (6- oz.) bag Raley's Baby Spinach
Freshly ground pepper and nutmeg to taste

“Literally meaning ‘little shreds,’ in Italian due to the egg in this soup.”
– Patty Mastracco, Food Editor

Prep: 20 minutes, Cook: 25 minutes, Serves: 6

Preheat oven to 425°F and line a small baking sheet with foil. Rub the cut sides of the garlic on both sides of each baguette slice. Brush on both sides with oil and place on prepared baking sheet. Bake for 8 to 10 minutes or until golden brown and toasty.

2. Bring stock to a boil in a large saucepan. While heating, whisk together cheese, semolina and eggs. Stir into hot stock and cook for 2 minutes more, gently stirring constantly.

3. Tear spinach to make slightly smaller pieces and cook for a few minutes more to lightly wilt (do not overcook). Place 2 bread slices in each bowl and ladle soup into each. Top with additional cheese, if you like.

Nutritional Information:
242 calories, 17 g protein, 8 g total fat, 27 g carbohydrate, 2 g fiber, 2 g sugar, 132 mg cholesterol, 1201 mg sodium, 6 points


To add your comments, please log in.