Soup's On!

It's freakin' freezin'.  There is no debating that.  So the thought of eating anything other than something warm and cozy is out of the question.  This is one of my favorite soups to make during the cold winter months.  It's a remix of the classic Italian stracciatella soup or even better, Chinese egg drop soup.  Everyone loves egg drop soup.  That iridescent yellow color and odd texture are so not natural yet you find it irresistible, especially when it comes with the crunchy noodles.  Why not try making the healthier version at home?!  It is super easy and adding spinach provides extra color, flavor and vitamins. Snuggle up with a mug of this and you'll be warm in no time!


Tip: Cleaning Spinach

Whenever you clean a leafy green, it is best not to use a strainer.  Use a large bowl and fill it with ice water.  Place the greens into the ice water and swish them around gently to remove all the dirt and sediment.  The greens will stay afloat on top and the dirt and sediment will shake off to the bottom. Lift them out of the water onto a towel or into a strainer. 

Egg Drop Soup with Spinach
Makes 8 cups

2 cups of chicken stock
6 cups of water
5-6 cups of fresh spinach
2 whole eggs
2 egg whites
2 tablespoons of parmigiano reggiano cheese plus more for finishing
salt and pepper to taste

Bring the chicken stock and water to a slow boil.  In a bowl, combine the eggs and egg whites with 2 tablespoons of parmigiano reggiano cheese. Scramble the mixture well.  Then, add a bit of the warm broth to the egg mixture and continue to whip.  Add the egg mixture to the boiling water.  The egg mixture will immediately float to the top taking the appearance of strands of string.  If necessary, use a fork to break up the egg even more. Add the fresh spinach and allow to cook for 2-3 more minutes.  Salt and pepper to taste.  Serve and finish with additional parmigiano reggiano cheese.

What makes this bite better?

Whenever I use a pre-made broth, I always dilute it with water.  This reduces the amount of sodium, preventing the broth from being too salty or taking on a flavor that overpowers delicate vegetables or the eggs.  Also, instead of using 4 whole eggs I used 2 whole eggs and 2 egg whites.  This not only reduces the amount of fat and cholesterol but also makes the egg more "stringy" and prevents too much clumping.