Sunday, January 30, 2011

Spinach & Egg Soup

12 Cups of Water 
4-5 Cups Spinach, washed and chopped
2 Green Onions, chopped
1 1/2 Cups Onion, chopped
1 1/2 Cups Carrots, chopped
1 1/2 Cups Celery, chopped
3 Tablespoons Better Than Bouillon, Chicken or Vegetable, optional for Low or No Sodium Diets
2 Bay Leaves
3 Eggs, Lightly Scrambled
2 Tablespoons Salt, Optional 
Pepper to Taste

To make the broth bring water to a boil and add your trinity, onions, carrots and celery.  Add the Better Than Bouillon and the  Bay Leaves. Boil and then bring down to simmer... cook for 30 minutes. Strain the veggies out to leave just the broth. Turn the heat off ... add the spinach, pepper to taste and swirl the egg into the soup.  DONE!!! This is a light, simple soup meant to be a starter to a great meal!!! 

Trinity...Onions, Celery, Carrots

Fresh Chopped Spinach

Bay Leaves

2 Chopped Green Onions

Better Than Bouillon, this is optional for people on a Low or No Sodium

Bring to a Boil and simmer for 30 minutes

Strain the veggies out.

You will be left with a beautiful clear broth

Turn the heat off and add the Spinach & Green Onions

Swirl in the egg. 

This soup is truly lovely and light. 

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