Name: Egg and anchovy soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 160 ml milk; 2 eggs; 20 gm plain flour; ¼ cup finely chopped flat-leaf parsley, plus extra to serve; 6 anchovy fillets, finely chopped; Finely grated rind of 1 lemon; 30 gm butter, coarsely chopped; 1.75 litres veal stock or chicken stock (7 cups); To serve: finely chopped chives; Salsa verde; 1 cup flat-leaf parsely (firmly packed); ¼ cup finely chopped chives; 6 anchovy fillets; 2 garlic cloves; Finely grated rind and juice of 1 lemon; 200 ml extra-virgin olive oil; 50 ml olive oil

Egg and anchovy soup

Australian Gourmet Traveller recipe for Egg and anchovy soup.

Serves 4

Prep

15M

Cook

10M

Total

25M

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This Umbrian soup is usually made with a plain frittata, but we’ve added anchovies and lemon rind to ours. The salsa verde accompaniment isn’t traditional, but it gives the soup a lovely hit of flavour.

Ingredients

160 ml milk

2 eggs

20 gm plain flour

¼ cup finely chopped flat-leaf parsley, plus extra to serve

6 anchovy fillets, finely chopped

Finely grated rind of 1 lemon

30 gm butter, coarsely chopped

1.75 litres veal stock or chicken stock (7 cups)

To serve: finely chopped chives

Salsa verde

1 cup flat-leaf parsely (firmly packed)

¼ cup finely chopped chives

6 anchovy fillets

2 garlic cloves

Finely grated rind and juice of 1 lemon

200 ml extra-virgin olive oil

50 ml olive oil

Method

Main

1.For salsa verde, process ingredients except oils in a food processor until finely chopped, then, with motor running, add oils in a thin steady stream, processing to combine. Season to taste and refrigerate until required.

2.Whisk milk, egg and flour in a bowl until smooth, stir in parsley, anchovy and lemon rind, season to taste. Heat one-third of the butter in a 23cm-diameter non-stick frying pan over medium-high heat until foaming, add one-third of egg mixture and cook until set (2-3 minutes). Transfer to plate, roll into a cylinder and repeat with remaining butter and egg mixture. Thickly slice frittata widthways and divide among warmed serving bowls.

3.Bring stock to the simmer in a large saucepan over medium-high heat, season to taste and ladle over frittata. Serve hot, scattered with chives and extra parsley, with salsa verde to the side.