by Julee Rosso & Sheila Lukins
As you can see I did not use the photo of the finished soup as my main picture because you would have looked at it and passed this post right up!
I chose this recipe because it sounded interesting, not to mention easy, and would be quick to make; and who doesn't need quick during the holidays?!
Not the most enticing looking soup, but it wasn't half bad. Not sure if I will give this another try. Then again I may - it was quick and healthy, and some days I don't feel like making a real complex meal.
Success meter (1-3): 2
Chiffonade the spinach and place in large soup bowls.
Top the spinach with Parmesan-Reggiano and freshly ground pepper.
If I do try this again, I will add the spinach and cheese to the broth. It was a bit messy stirring the broth in the bowl itself. Also would use a little less cheese. The Parmesan was deffinitely the dominant flavor.
Bring the broth to a boil, remove from heat and add egg mixture, stirring constantly.
Looks great! IF I were making a custard - which I wasn't.
I brought the broth back to a boil to make sure the eggs were cooked, stirring constantly in hopes the egg would form ribbons - like they do when you order egg-drop soup from a Chinese restaurant.
No beautiful ribbons - just curds.
I told you it was not pretty - but really, it wasn't bad.
Actually as I sit here and type this, I'm thinking it would be worth a second try; even just for the sake of getting the egg to form ribbons instead of curds. Maybe I poured the egg in too fast, I was trying to take a picture of the egg being poured and forming ribbons (I had swirled the broth beforehand to keep the egg moving in a circular motion). Hmmm..
