Soup didn’t go as planned? It’s still tasty.

Strac­ciatella with Spinach (Egg Drop Soup)

The Denver Post - - LIFE&CULTURE - By Bon­nie S. Benwick Deb Lind­sey, Spe­cial to The Washington Post

The next time you’re frus­trated by a dish that doesn’t turn out pic­tureper­fect, the proper at­ti­tude is: So what?

It takes just five or six in­gre­di­ents to make this quick and health­ful Ital­ian egg drop soup, but tech­nique is key. You must blend — not whisk — the pep­pery egg and Parm mix­ture so the yolks and whites marry well with­out be­com­ing frothy. Then, you must stir the heated, spinach-y broth as you pour in the

Emix­ture; the whirl of liq­uid should lengthen the eggy ad­di­tions into ten­der strands that cook al­most on con­tact.

If the broth is too hot or the eggs are over­beaten, you could wind up with a milky-look­ing brew and more chunky bits of egg white. It might be eas­ier to ex­e­cute those silky strands if they were just beaten egg, but then the cheese would clump on its own or largely melt from view.

The soup tastes just as good when put to­gether hur­riedly as when it is pic­ture-per­fect.

E4 servings Serve with warm crusty bread. From “My Mas­ter Recipes: 165 Recipes to In­spire Con­fi­dence in the Kitchen, With Dozens of Vari­a­tions,” by Pa­tri­cia Wells (Wil­liam Mor­row, 2017). In­gre­di­ents

About 8 ounces (4 cups packed) fresh spinach 2 large eggs 6 ta­ble­spoons freshly grated Parmi­giano-Reg­giano cheese, plus more for gar­nish Freshly cracked black pep­per 4 cups no-salt-added veg­etable broth (may sub­sti­tute chicken broth)

Kosher salt (op­tional) Di­rec­tions

Stack and roll the spinach, then cut cross­wise into thin rib­bons (chif­fon­ade).

Crack the eggs into a medium bowl, then use a fork to gen­tly break up the yolks; do not whisk so vig­or­ously that they be­come frothy. Gen­tly stir in the cheese, then sea­son lightly with pep­per.

Bring the broth to barely a boil in a medium saucepan over medium heat, then re­duce the heat to low. Add the spinach and cook for about a minute, or un­til it has wilted. Re­move from the heat and let it sit for a few min­utes.

Grad­u­ally pour in the egg mix­ture in a thin stream from about 8 inches above the saucepan, stir­ring with a wooden spoon in one di­rec­tion, un­til the eggs turn into rib­bons. If you in­tro­duce the mix­ture too quickly or stir too vig­or­ously, the eggs will turn into rub­bery clumps. Also, if the broth is too hot, the egg mix­ture will dif­fuse into the liq­uid. (And if this doesn’t work for you, it’s okay; the soup will taste just as good.)

Taste and add salt and/or more pep­per, as needed. La­dle into in­di­vid­ual warmed bowls. Gar­nish with a bit more cheese and serve right away. Nu­tri­tion | Per serv­ing: 110 calo­ries, 9 g pro­tein, 7 g car­bo­hy­drates, 5 g fat, 3 g sat­u­rated fat, 100 mg choles­terol, 260 mg sodium, 1 g di­etary fiber, 5 g sugar

Strac­ciatella with Spinach (Egg Drop Soup).

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