Zuppa Sarda Sardinian Cheese and Egg Soup with Croutons
Transport your taste buds to the sun-drenched shores of Sardinia with Zuppa Sarda, an irresistible Sardinian Cheese and Egg Soup with Croutons. This rustic Italian dish combines the creamy richness of Pecorino Romano cheese and delicately swirled egg ribbons in a fragrant chicken or vegetable stock, creating a comforting bowl of simple yet elegant flavors. Topped with golden, oven-toasted croutons made from rustic bread and garnished with fresh parsley, this hearty soup is a celebration of wholesome, Mediterranean ingredients. Perfect for cozy evenings or a unique starter, this 35-minute recipe is a delightful way to experience the traditional flavors of Sardinia at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Pecorino Romano cheese (grated)
- 4 large Eggs
- 200 grams Rustic bread (day-old or stale, cut into cubes)
- 1 liter Chicken or vegetable stock
- 2 cloves Garlic cloves (peeled and halved)
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 180°C (350°F).
Spread the bread cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Toast in the preheated oven for 10-12 minutes or until golden and crispy. Set aside.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Sauté the halved garlic cloves for 2-3 minutes until fragrant, then remove the garlic from the pot.
Pour the chicken or vegetable stock into the pot and bring to a simmer. Season with salt and black pepper.
In a medium bowl, whisk the eggs lightly and stir in the grated Pecorino Romano cheese to form a smooth mixture.
Reduce the heat to low and gently drizzle the egg and cheese mixture into the simmering stock while stirring continuously with a fork or whisk. Stir slowly to create thin egg ribbons in the soup.
Continue to stir and cook for another 2-3 minutes until the egg ribbons are set and the soup is well combined.
Ladle the soup into serving bowls. Top each bowl with a generous handful of croutons and garnish with fresh parsley.
Serve immediately and enjoy this warm, rustic Sardinian dish!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 8670 mg | 377% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.6 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1627 mg | 125% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
