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Creamy Spinach Egg Drop Bisque

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Submitted by: Lilykyte2056679

 

Thin strips of fresh spinach are cooked--along with shreds of egg white--in chicken broth. The mixture is thickened slightly with egg yolks in whipping cream, and served in bowls, topped with toasted French bread.
 

Ingredients

  • 2 tablespoons unsalted butter
  • 1 bag (10 oz.) ready-to-use baby spinach leaves for salad, cut into thin slices (chiffonnade)
  • 5 cups reduced-sodium chicken broth, canned or homemade
  • 2 eggs, separated
  • 1/4 cup heavy whipping cream
  • 6 slices French bread, sauteed in butter until crisp and golden

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Method

Heat the 2 Tbsp. butter in a large saucepan until foam begins to subside. Add spinach and toss for 2 minutes or until greens wilt. Cover with broth and simmer 10 minutes. Pour egg white through a fine strainer directly into the soup, stirring constantly, to make "shreds." In a cup, mix egg yolks and cream until smooth. Add a scoop of hot soup to warm the yolks, then pour all back into soup, stirring constantly, but do not let it boil. Set aside, uncovered. Place a slice of sauteed bread in each of 6 wide, shallow soup bowls. Top with soup.

 

Notes: If necessary, reheat slowly on medium-low heat, stirring. Do not let it come to the boil.

 

Number of Servings: 6 servings

 

Submitted by: Lilykyte2056679 ()

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