Spinach Soup With Egg Strips Recipes

EGG RIBBON SOUP WITH SHRIMP AND SPINACH

Steps:

• Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
• Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

SPINACH SOUP WITH EGG STRIPS

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.

SPINACH SOUP

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.

SPINACH EGG BROTH

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.

CREAMY SPINACH SOUP

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.