Email to jksa      

Recipe Categories: waaa3's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken COOKIES CROCKPOT DESSERTS Dip ETHNIC FISHandSEAFOOD FRUIT MEATS PASTA POULTRY SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Spinach & Egg Soup




Source of Recipe


pantry challange


Recipe Introduction


Use watercress instead of spinach, peanut oil instead of butter, and a couple of tablespoons of soy sauce instead of nutmeg and Parmesan, and you've got egg drop soup.


List of Ingredients




1 lb spinach, well washed & picked over

2 T butter

Salt & freshly ground black pepper to taste

Pinch freshly grated nutmeg

5 C chicken, beef, or vegetable stock, or water, preferably warmed

2 eggs

At least ½ C freshly grated Parmesan cheese


Recipe



1. Steam or simmer the spinach in a medium-to-large saucepan until it wilts. Cool it under cold water, squeeze it dry, and chop it finely.
2. Place the butter in a large, deep saucepan and turn the heat to medium. When it melts, add the spinach, salt, pepper, and nutmeg. Add the stock or water and bring to a boil.
3. Turn the heat to medium so that the soup is bubbling but not furiously. Mix the eggs with about ½ cup of cheese, and then add them to the soup in a steady stream. You want the eggs to "scramble," not just to thicken the soup, but you don't want them to lump up, so stir constantly.
4. Cook, stirring occasionally, until the eggs are cooked and the soup is thick, 2 or 3 minutes. Serve with bread, passing more Parmesan at the table.