Spinach and Egg Drop Soup

Cuisine: American

Category: poultry

Servings: 6


1-1/4 lb. duchess potatoes
butter, as needed
36 oz. chicken consomme
6 oz. spinach, coarsely chopped
2 eggs, beaten
2 oz. Parmesan, grated
1 tbsp. parsley, chopped
1/4 cup zucchini, julienne
1/4 cup carrot, pared, julienne


Place potatoes in pastry bag; pipe thin nests 2 in. in diameter onto parchment-lined baking sheet. Bake at 350 degrees F for 12 to 15 minutes; reserve. Place 1/3 of consomme in saucepan; heat to slow simmer. Add spinach. Place eggs, Parmesan and parsley in small bowl; combine. Add to simmering consomme. Heat remaining consomme to simmering; add zucchini and carrots. TO SERVE Place potato nest in consomme bowl positioned on plate; spoon spinach-egg consomme into nest. Spoon zucchini-carrot consomme around outer portion of plate. Serve immediately. NOTES Season: Year round Food cost: Low

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