Alright everyone, that’s it, back to work. The holidays are over, we’ve had the obligatory cheek kisses and sent everyone our best wishes, and even if not, it’s too late now. Forget about the holidays, forget about Christmas, forget about cheer – that’s all over. It’s time for those darkest, gloomiest months of the year with barely any festivities to help you over it.
And it’s for the best, to be honest. Good riddance. It’s been fun, but now you’re probably fat and poor. That’s our status in Casa Dittatrice, anyway. For this reason we’re trying not to eat. It’s not going well, on account of us living in Italy and all. Most people here tend to eat, so it’s really difficult to avoid it. Plus, after half a day of not eating, we get hungry. So we decide to eat. But not too much.
Here’s a nice little after-festivities veggie broth. It’s savoury and hot, even filling somehow, but not too heavy and fattening, and it’s dirt cheap to accommodate the thinned-out wallets of all you Christmas punters. Plus, you know all those rock hard crusts of parmesan that you always have left and chuck out once you start losing the skin on your knuckles when trying to grate the cheese? This is where you finally get to use those.
You can use any old veg you find in your freezer, but I used the following:
- half an onion
- a small bowl full of frozen peas
- a few cubes of spinach
- some parsley
- one egg
- some left over parmesan crusts
- about a litre of water
- little bit of butter
- some salt and pepper, or possibly a stock cube, if you prefer
Chop your onion in medium sized strips, gently fry them in some butter. Once they’ve gone softish, add the peas, the spinach and the finely chopped parsley, then add a bunch of water. Start slowly, you can still add more later. Add some salt and pepper, and leave the whole bunch to defrost and then simmer. Add more water if it seems quite thick. Leave it like this for about 15 minutes.
In the meantime, chop up those parmesan crusts. They’re going in just like that. You wouldn’t believe it, but you can actually eat the whole thing, it’s just that the crusts are usually too hard. You can grill them, or you can chuck them in your soup like this. They’ll go soft and you’ll get all the amazing parmesan flavour.
Just before serving up your soup (taste for salt and pepper, or stock cube if you’re using one), beat your egg and stir it through the soup. Top with a little bit more parmesan if you’re not feeling as fat and poor as we are right now.