Spinach Stracciatella Soup Recipes

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F.
• Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
• Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
• Add beaten eggs in a slow, steady stream, stirring constantly.
• Serve with freshly ground pepper and a slice of toasted baguette in the soup.

Steps:

• Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
• Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
• Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.

Steps:

• Bring chicken stock to a simmer in a medium-size saucepan.
• Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

Steps:

• In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt. Add the chicken stock and simmer for five minutes.
• Beat eggs with water.
• Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly. Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.