I am not the most dependable food blogger. I try to post recipes that might be useful for upcoming holidays and whatnot, but I succeed only half the time. However, every year I do manage to post a recipe to sooth, defeat or cure seasonal allergies. Seasonal Allergies are cruel. The weather finally becomes bearable, and your body turns on you, like it’s your fault that trees make pollen. It’s not right. Adding insult to injury is the fact that I have adverse reactions to almost every pharmaceutical. The fine print is written for me. I could pretend that I am somehow morally superior because I try to cure my allergies with food instead of drugs, but that is not really what is going on here. Food is my only hope.This year, I started eating stinging nettles as soon as I could get my hands on them (which was about a month after my allergies started). I swear, My allergies can tell when the trees are even thinking about producing pollen. After a month of suffering, I bought nettles. I ate sautéed nettles. I ate nettle pesto. I ate chicken soup with nettles, ramps and eggs. I felt better. It’s a bold statement, I know, but I think that nettles cured my allergies!
Stracciatella is a delicious and simple Italian soup involving good chicken stock, eggs and greens. It was introduced to me on two separate occasions, by two different stunningly beautiful and talented puppeteers that I have had the great pleasure of working with. If you like puppets as well as soup recipes go look at Sophia Michahelles’ Processional Arts Workshop and Emily DeCola’s Puppet Kitchen. I make Stracciatella with homemade chicken broth, but Sophia made it when we were working out of town and had no time or space using “Better than Boullion,” and it was delicious. Emily and I ate lunch together once a week when were teaching and the Stracciatella that she liked to order had lots of garlic. I gather from looking at recipes on-line that garlic is not usual, but it should be. Since ramps (wild garlic) come into season at the same time as nettles, that is what I used!
This is a flexible soup. Regular garlic instead of ramps would work just fine. Spinach or whatever green you have would work in place of nettles. I don’t know if it will cure your allergies without the nettles, but a nice bowl of garlicky chicken broth with greens and eggs certainly won’t make you feel any worse.
- 1 tablespoon olive oil
- 1 bunch of ramps, thoroughly washed, bulbs and stems minced, greens roughly chopped
- 4 cups homemade chicken broth
- 4 eggs
- 1/3 cup grated parmesan cheese
- 1 Tablespoon chopped parsley (or some other herb that you have)
- salt and pepper
- 1 bunch of stinging nettles
- Warm the olive oil in the bottom of a soup pot over medium heat. Add the minced bulbs and stems of the ramps and saute until they become soft and fragrant.
- Add the chicken broth and increase the heat. While the broth comes to a boil, prepare the eggs and nettles.
- Whisk together the eggs, parmesan and chopped parsley (or some other herb). Using rubber gloves ( or a plastic bag) rinse the nettles until they are clean.
- When the broth boils, slowly pour the egg mixture into the hot soup, swirling it so that the egg forms thin strands.
- Using rubber gloves (or a plastic bag) hold a stock of stinging nettles by the stem. Use kitchen scissors to snip the leaves into the soup pot. Repeat with all of the nettles.
- Add the ramp greens to the pot too and continue cooking until the nettles are soft and have lost their sting.
OTHER RECIPES TO COMBAT ALLERGIES…