| This recipe is liked by 0 person(s). |
Spinach Soup with Egg Strips
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Spinach Soup with Egg Strips Prep: 10 minutes Total: 20 minutes As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth. Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber. Ingredients | |
| 3 teaspoons | olive oil |
| 4 large | eggs |
| Coarse salt | |
| ground pepper | |
| 2 | scallions, thinly sliced |
| 1 | garlic clove, finely chopped |
| 2 cans (14 1/2 ounces each) | reduced-sodium chicken broth |
| 1/2 teaspoon | ground ginger |
| 5 ounces | fresh spinach, thickly shredded |
| Directions In a medium saucepan, heat 2 teaspoons of the oil over medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse salt and 1 tablespoon water until combined. Add eggs to pan and cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes. Turn out onto a plate. When cool enough to handle, halve, then cut each half into 1/4-inch-wide strips. In the same pan, heat the remaining teaspoon of oil over medium heat. Add the scallions and garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon each salt and | |
| pepper, and the ginger. Bring to a boil. Add the spinach and cook until | |
the spinach has wilted and is tender, but not mushy, about 3 minutes.
Stir in the egg strips. Remove from heat; correct seasoning with salt
and pepper if desired.
First published
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.