Chicory and Egg Soup with Pecorino
1/4 cup extra virgin olive oil
2 red onions chopped into 1/8 th inch dice
8 cloves garlic, thinly sliced
2 pounds chicory, finely chopped
2 quarts strong chicken stock
6 eggs
1 cup freshly grated Cacio di Roma
1/2 cup super fine extra virgin olive oil
In a one-gallon soup pot heat extra virgin olive oil over medium heat and add onions and garlic. Cook 10 minutes until onion are translucent and then add the chicory and cook until very soft, 20-25 minutes.
Add stock and bring to a boil, lower heat and simmer 10 minutes and hold over low heat.
To serve:
In a medium size bowl, crack the eggs and mix with cheese. Add to soup pot and stir 1 minute until egg sets into little "rags". Serve immediately and drizzle with some fine oil at the table.
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