Spinach Soup with Egg Strips
As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth.
Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Makes 5 cups
Serves 2 as main course or 4 as appetizer
- 3 teaspoons olive oil
- 4 large eggs
- Coarse salt and ground pepper
- 2 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 1/2 teaspoon ground ginger
- 5 ounces fresh spinach, thickly shredded
- 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.
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