Lyndey Milan's Stracciatella soup with greens is best paired with a fresh and lightly herbaceous white like a Sauvignon Blanc.
1 litre (4 cups) good quality chicken stock
1 chicken breast (275g) halved horizontally
2 small or 1 medium (120g) zucchini, thinly sliced
1 cup (120g) peas
3 free-range eggs
1/3 cup chopped basil or flat-leaf parsley
¾ cup (60g) freshly finely grated parmesan
2 teaspoons (10ml) lemon juice
Salt flakes and freshly ground black pepper
120g baby spinach
Extra-virgin olive oil to drizzle
Lemon wedges, to serve
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. Bring the chicken stock, 1 cup (250ml) water and chicken to the boil in a large saucepan. Reduce heat to simmer for 8 minutes, or until chicken is just cooked. Remove chicken to cool slightly. Add zucchini to stock and cook for 3 minutes or until slightly softened. Add peas and return to simmering. Shred chicken.
2. Meanwhile, beat eggs, basil or parsley, ½ cup (40g) parmesan and lemon juice with a fork and season. Gradually add to the simmering soup, stirring constantly until the egg sets in strands, approx. 1 minute. Don’t worry if it looks curdled. Taste and season. Stir through spinach to wilt.
3. Serve immediately, sprinkled with parmesan and drizzled with oil.
Lyndey’s note: Change the green vegetables as you wish and new season’s olive oil, often called novello, is sublime on top of the soup.