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.
- Servings: 4
Photography: Richard Gerhard Jung
Source: 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.