Charlie Brigham Soup

Charlie Brigham, Blanca, Tina Baylis, and Sarah Connolly

Charlie Brigham used Swanson canned chicken broth, fideo vermicelli, egg, and Kraft parmesan cheese – the green‑canister kind that keeps for a small eternity. Today, you might swap in organic chicken broth (homemade or not), capellini and freshly grated parmesan.

1 large egg
2 cups (475 ml) chicken broth
About 2 ounces (65 grams) capellini, fideo vermicelli, or other thin noodle or small pasta shape
Parmesan, grated, to taste
Black pepper, to taste

Crack the egg into a small bowl, and beat well.

In a small saucepan, bring the broth to a boil. Add the pasta, and cook according to package directions, until just tender. Drizzle in the beaten egg, stirring constantly with a fork so that the egg breaks into feather-like pieces rather than clumps.

Divide the soup between two wide, shallow bowls. Top with grated cheese and black pepper. Serve with a fork, for twirling noodles, and a spoon.

Yield: 2 (light) servings