SPINACH SOUP WITH PASTA AND EGG

Spinach Soup With Pasta and Egg image

Provided by Jacques Pepin

Categories dinner, lunch, weekday, pastas, soups and stews, appetizer, main course

Time 20m

Yield 6 servings

Number Of Ingredients 6

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Ingredients

3 eggs
8 cups chicken stock, preferably unsalted homemade stock, or canned light chicken broth
1/2 cup small pasta (stars or alphabet shapes)
3/4 teaspoon salt (if the stock used is salt-free)
8 ounces spinach, tough stems discarded, the leaves washed (7 ounces trimmed)
1/4 teaspoon freshly ground black pepper

Steps:

Bring a small pot of water to a boil. Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes. Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells. Add enough cool water and ice to cover the eggs, and cool them completely.
Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt. Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
Cut the spinach coarsely, and add it to the saucepan. Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes. Stir in the pepper.
Shell the eggs, and cut them into 1/4-inch pieces. Divide them among six soup bowls, and ladle the hot soup on top. Serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 5 grams, TransFat 0 grams