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This soup, whose name means “torn to rags,” is associated with Roman cuisine though it can be found in various guises throughout Italy. This is easy and warming. The success of the dish requires a rich broth, preferably homemade. The broth can be made with a holiday bird’s carcass plus additional necks and backs. Another trick is to add the wings and necks to low-sodium canned broth and simmer this for about one hour, skimming the surface occasionally to remove impurities. Strain and spoon off any surface fat. Make this more of a main course by adding cubes of
cooked chicken or turkey when you add the mushrooms.
6 cups chicken or turkey broth
1/2 lb. mushrooms, minced
About 2 - 3 cups of shredded rabe or spinach (thick stems removed)
3 eggs beaten
3 tbsp. grated Pecorino Romano or imported Parmesan
2 tbsp. torn fresh basil leaves
3 tbsp. chopped fresh Italian flat-leaf parsley
Salt and freshly ground pepper to taste
Have all the ingredients at the ready, this goes together quickly.
Just before serving, bring the broth to a boil in the Bouillabaisse and turn the heat to medium. Toss in the mushrooms and cook for about a minute. Then add the greens and stir (they should just wilt). Combine the eggs, the cheese along with the basil and parsley. Slowly pour this into the steaming pot stirring all the while with a wooden spoon. And there you have the “rags!”
Taste the soup and add salt and pepper to taste. Serves 4 - 6.
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