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.Return to Healthy Spinach Menu.
Martha Stewart Living, April 2001
- 5 ounces spinach, well washed, tough stems removed
- 1 onion, roughly chopped
- 2 carrots, peeled, roughly chopped
- 2 stalks celery, roughly chopped
- 1/4 cup dry white wine
- Two 14 1/2-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
- 2 cups water
- 1 teaspoon whole black peppercorns
- 2 dried bay leaves
- 3 eggs, lightly beaten
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 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.
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