Stracciatella soup recipe by Alex Hely-Hutchinson

Published 24 March 2020

What do you eat when you get home after service?
Alex Hely-Hutchinson of Stoney Street by 26 Grains shares her recipe

Alex Hely-Hutchinson founded the popular 26 Grains in 2014, and added a new opening, Stoney Street, last autumn. The latter, named for its location in Borough Market, has quickly become a neighbourhood favourite – with fresh cakes and pastries on the counter, great coffee and a menu that ranges from breakfasts full of goodness to more indulgent suppers, all overseen by head chef Henrietta Inman.

Serves 2-3

1 litre Chicken stock
10 saffron strands (optional)
3 large handfuls of spinach, roughly chopped
3 eggs, beaten
Parsley, chopped


1. Start by adding the saffron to your stock and warming it in a medium sized pot to a simmer.

2. Add the spinach and cook for a further minute, careful not to overcook it.

3. Take the pot o the heat. Using a spoon, create a whirlpool and then start to pour in the beaten eggs with a steady stream. Don’t be tempted to spin the soup again after adding the eggs or it will just break up the strands of them.

4. Leave the soup for 30 seconds. Split between bowls evenly and season with some aked sea salt and black pepper. Often I’ll add a little parmesan and parsley to this at the end too.

Stoney Street
2-3 Stoney Street

Borough Market

This article was first published in Issue 22 of the CODE Quarterly magazine. To read the digital version, please click here

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