Egg Ribbon Soup With Shrimp And Spinach Recipes

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EGG RIBBON SOUP



Egg Ribbon Soup image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

6 cups chicken broth
4 eggs, lightly beaten
1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
1/2 cup grated Parmesan cheese

Steps:

  • Bring broth to a boil. Add greens and bring back to a simmer
  • Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
  • Ladle into soup bowls and sprinkle Parmesan over top.

SPINACH AND SHRIMP SOUP



Spinach and Shrimp Soup image

Make and share this Spinach and Shrimp Soup recipe from Food.com.

Provided by karen in tbay

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, chopped
3 green onions, chopped
1 tablespoon chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1 whole scotch bonnet peppers or 1 whole jalapeno pepper
4 cups chicken broth
1 bunch spinach, cleaned and sliced
1/2 cup coconut milk
8 ounces peeled shrimp
1 tablespoon lime juice, to taste
salt & freshly ground black pepper

Steps:

  • Heat veg oil in large soup pot on med-high heat.
  • Add onions and saute for 3 mins or til softened slightly.
  • Add green onions,garlic,thyme,allspice and hot pepper of choice.
  • Saute for 1 more minute.
  • Add broth and bring to boil.
  • Add spinach and coconut milk.
  • Reduce heat and simmer for 10 to 15 mins or til spinach is limp.
  • Remove hot pepper and discard.
  • Add shrimp and cook for another 2 minutes or til pink and curled.
  • Add lime juice, season well with salt and pepper.

SHRIMP EGG DROP SOUP



Shrimp Egg Drop Soup image

Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 10

4 teaspoons cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon ground ginger
1-1/2 cups cold water, divided
2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups frozen home-style egg noodles
1 cup frozen broccoli florets, thawed and coarsely chopped
1/2 cup julienned carrot
1 large egg, lightly beaten
1/2 pound cooked medium shrimp, peeled and deveined

Steps:

  • In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside., In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer until noodles are tender, 3-4 minutes longer., Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.

Nutrition Facts : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

EGG DROP SOUP WITH FRESH SPINACH



Egg Drop Soup with Fresh Spinach image

Provided by Harley Pasternak, M.Sc.

Categories     Soup/Stew     Egg     Leafy Green     Vegetable     Quick & Easy     Spinach     Simmer

Yield Serves 2

Number Of Ingredients 8

2 cups reduced-sodium chicken broth
3 ounces baby spinach, thinly sliced
3 scallions, thinly sliced on the diagonal
4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced
1 teaspoon reduced-sodium soy sauce
2 egg whites, lightly beaten
Asian sesame oil
8 brown rice crackers

Steps:

  • In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
  • Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

SHRIMP AND SPINACH SOUP WITH ROASTED GARLIC



Shrimp and Spinach Soup With Roasted Garlic image

Provided by Molly O'Neill

Categories     lunch, weekday, soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound large shrimp
4 cups cooked white rice
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
4 cups chicken broth (see recipe)
1 1/2 teaspoons salt
Freshly ground pepper to taste
4 cups stemmed fresh spinach leaves, finely chopped
12 cloves roasted garlic, peeled

Steps:

  • Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
  • Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
  • Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1353 milligrams, Sugar 4 grams, TransFat 0 grams

EGG RIBBON AND PARMESAN SOUP



Egg Ribbon and Parmesan Soup image

Provided by Robyn Fuoco

Categories     Soup/Stew     Egg     Pasta     Parmesan     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

3 large eggs
3/4 cup grated Parmesan cheese, divided
6 cups low-salt chicken broth
3/4 cup tiny pasta (such as acini di pepe or orzo)
Chopped fresh Italian parsley

Steps:

  • Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

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