Sopa stracciatella com batata e couve kale

Ingredientes

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 9 ounces small Yukon Gold potatoes (about 4) (cut into 1/2-cubes)
• Kosher salt
• 1/2 cup onion (finely chopped)
• 2 1/2 cups vegetable broth (or chicken broth)
• 2 eggs
• 2 tablespoons cornstarch
• 1/4 cup freshly grated Parmesan cheese (plus more for serving)
• 2 cups chopped or shredded kale

Modo de preparo

1. 1

   Heat the butter and oil in a heavy saucepan over medium heat. Add the potato and cook for 2 minutes. Stir in the onion and cook for a few more minutes.

2. 2

   Pour in the broth, lower the heat, cover the pan and cook until the potato is soft, about 12 minutes.

3. 3

   Put the eggs, cornstarch and cheese in a medium bowl and whisk together. Scoop out 1 cup of the hot broth from the saucepan and add to the bowl, whisking until smooth

4. 4

   Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-8 minutes.

5. 5

   Stir in the kale. Serve in bowls with additional cheese, if you like.