SPINACH EGG DROP SOUP
Make and share this Spinach Egg Drop Soup recipe from Food.com.
Provided by fishywitch
Categories Asian
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
- Cover and simmer over low heat for 5 minutes.
- Strain and return the stock to the saucepan.
- Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
- Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
- Stir in the spinach and remove from heat.
- Season with salt and the remaining 1/2 teaspoon white pepper.
- Ladle into bowls and serve immediately.
SPINACH SOUP WITH EGG STRIPS
As a meal or an appetizer, this recipe pairs green with protein for a perfect bowl of soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 5 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 296 g, Fat 19 g, Fiber 2 g, Protein 23 g
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
EASY SPINACH SOUP
This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.
Provided by JULBREN1020
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 18m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g
SPINACH EGG BROTH
Egg threads and spinach top off rich chicken broth in the classically healthy "stracciatella alla romana." This recipe can easily be doubled.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 12
Steps:
- Cut spinach leaves into 1/2-inch strips; set aside. Heat a saucepan over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are golden and tender, about 10 minutes.
- Add wine, and cook until evaporated, about 3 minutes, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
- Add stock, 2 cups water, peppercorns, and bay leaves, and bring to a boil. Reduce to a gentle simmer, and cook 30 minutes to allow flavors to infuse.
- Strain stock through a fine mesh strainer, discarding solids. Return strained stock to clean saucepan, and bring to a simmer. Add the beaten eggs, stirring gently so they form long threads. Stir in spinach, and cook until just wilted, about 1 minute. Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 85 g, Cholesterol 160 g, Fat 4 g, Fiber 1 g, Protein 6 g, Sodium 719 g
SPINACH EGG DROP NOODLE SOUP
An easy delicious one pot soup to enjoy for a quick lunch or dinner. Original recipe was found on the internet, but like always, I tweaked it a bit.
Provided by Marie
Categories Very Low Carbs
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Im medium saucepan, bring chicken broth to a boil.
- Stir in egg noodles and cook per package directions.
- Beat eggs, water, parmesan cheese and pepper together.
- Stir spinach into the broth and reheat to boiling.
- Pour egg mixture into soup slowly while stirring constantly with a fork.
- Cook 30 seconds.
- Check seasonings and add salt if desired.
EGG DROP SOUP WITH FRESH SPINACH
Provided by Harley Pasternak, M.Sc.
Categories Soup/Stew Egg Leafy Green Vegetable Quick & Easy Spinach Simmer
Yield Serves 2
Number Of Ingredients 8
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.
LATVIAN SPINACH SOUP
Provided by Ann Barry
Categories dinner, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Boil the smoked ribs in 7 cups of water, covered, for an hour to an hour and a half.
- Meanwhile, wash the spinach, and chop finely.
- After the meat has cooked, add the rice and potatoes to the pot.
- After approximately 15 minutes (when the potatoes are cooked), remove the meat. When cool enough to handle, strip the meat from the bones and reserve.
- Add the spinach to the pot, along with the lemon juice and salt to taste.
- Place a serving of meat in individual bowls, add the soup and then half a hard-cooked egg and a teaspoon of sour cream.
- The diner chops the egg and mixes the cream into the soup.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 1236 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH AND LIME SOUP
Steps:
- Preheat oven to 450°F. Toss tortilla strips and vegetable oil in large bowl to coat. Transfer strips to baking sheet. Bake until crisp, stirring occasionally, about 15 minutes.
- Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes. Add cilantro and 3 tablespoons lime juice. Season soup to taste with salt and pepper, adding more lime juice if desired. Ladle soup into bowls, top with tortilla strips and serve.
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