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<RecipeList>
<Recipe recipeId="46204" locale="en">
<RecipeHeader>
<RecipeTitle>Spinach Soup with Egg Strips</RecipeTitle>
<Category>Import</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>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</IngredientText>
<Ingredient id="697" quantity="3.0" unit="tsp" comment="" defaultState="true" weightGram="4.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 teaspoons</IngredientQuantity>
<IngredientItem>olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="4.0" unit="large" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 large</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2357" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Coarse salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="ground" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>ground pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1578" quantity="2.0" unit="" comment="" defaultState="true" weightGram="12.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2</IngredientQuantity>
<IngredientItem>scallions</IngredientItem>
<IngredientComment>thinly sliced</IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="1.0" unit="clove" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>garlic clove</IngredientItem>
<IngredientComment>finely chopped</IngredientComment>
</Ingredient>
<Ingredient id="1922" quantity="2.0" unit="can" comment="" defaultState="true" weightGram="406.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 cans (14 1/2 ounces each)</IngredientQuantity>
<IngredientItem>reduced-sodium chicken broth</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="739" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="1.8000001" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 teaspoon</IngredientQuantity>
<IngredientItem>ground ginger</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1137" quantity="5.0" unit="oz" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>5 ounces</IngredientQuantity>
<IngredientItem>fresh spinach</IngredientItem>
<IngredientComment>thickly shredded</IngredientComment>
</Ingredient>
<IngredientText>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</IngredientText>
<Ingredient id="726" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>pepper</IngredientItem>
<IngredientComment>and the ginger. Bring to a boil. Add the spinach and cook until</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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

</RecipeText>
</Recipe>
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