SICILIAN POTATO & EGG SOUP
December 2019 | The Honest Spoon
So here’s the deal. Once the temperatures drop, this soup in on repeat every couple weeks at Chez Honest Spoon. I grew up eating this and my boys love it. It’s a long standing Sicilian recipe that usually includes peas. Seeing as I loathe peas, my Mom always made it for us without.
This soup is truly a favorite of mine. I’d think it was more about the nostalgia- but it’s really that is is flavorful, easy, and healthy. Not surprisingly, my boys love it too! I made this last night and they were like…”ooohhh…is that poor man’s potato & egg soup”? Yes, it’s called the “poor man’s” soup at my house and I am trying to steer them away from using those words. You see, long ago I explained to them most of the typical Sicilian foods we eat, are traditional foods that my parents ate growing up. Seeing as my parents grew up in a Post World War II Sicily, the traditional food we eat today- are highly influenced by the foods of the poor (at that time). In the case of this soup, it has a few key ingredients- Potatoes, Onions & Eggs. Meaning, the poor could usually afford to make this and feed their family some protein, while filling up on the delicious carbohydrates provided by the potatoes.
OK, brief history lesson over.
Here’s what you’ll need for this Sicilian Potatoes & Egg Soup:
10-12 small russet potatoes, peeled an cut into large pieces
12 large eggs
one small onion
vegetable bouillon cubes
saffron, optional
fresh chopped parsley
fresh crusty loaf of bread like ciabatta
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SICILIAN POTATO & EGG SOUP
[Vegetarian, Gluten Free]
INGREDIENTS:
(serves 6)
10-12 small russet potatoes, peeled an cut into large pieces
*optional: add 1 large zucchini, cut into large pieces
1 small onion, chopped
2 vegetable bouillon cubes
1 1/2 tablespoons salt
1 teaspoon black pepper
2 tablespoons extra virgin olive oil
pinch or saffron
12 large eggs
1 tablespoon fresh chopped parsley
METHOD:
1. In a large pot, place the potatoes, chopped onion, salt, pepper, olive oil, saffron and bouillon. Cover with water about 1 1/2 inches above the potatoes. place lid on top and cook on medium heat (low boil) for 15-20 minutes. Potatoes should be very fork tender. Taste broth and add additional salt and pepper if needed.
2. Uncover and individually crack eggs in a clock wise position. Do not overcrowd and DO NOT MIX. Mixing will break up the eggs. Cover and set temp to Low/ Med and cook for an additional 5 minutes.
Garnish with fresh chopped parsley and serve immediately with a warm crusty loaf of artisan bread (great for dipping)!
**Suggestions: If you are looking for a Whole 30 or Keto compliant variation, or just looking for more veggies, sub the potatoes out with zucchini.
As always, please let me know what you think! I love to hear your comments and feedback!