SPINACH EGG DROP SOUP
Steps:
- 1) Cut spinach leaves into 1/2" strips; set aside. Heat a saucepan over medium heat. Add onion, carrots, celery. Cook, stirring occasionally, until vegitables are golden and tender (about 10 min.). 2) Add wine and cook until evaportated (about 3 min.)stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. 3) Add stock, 2 c. water, peppercorns, and bay leaves and bring to a boil. reduce to a gentle simmer and cook for 30 minutes, allowing the flavors to enfuse. 4) Strain stock and discard solids. Returned strained stock into a 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 min.). Season with salt and pepper and serve immediately.
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