February 25, 2010

Spinach-Leek Egg Drop Soup

I kind of combined a few recipes to make this, namely this one and this one. I added the leeks and the spinach, because I really like leeks and because I eat spinach with basically everything. I also think they look pretty in the soup.

Unlike most soup (which I find tends to be most flavorful 1-2 after days initially cooking), this soup tastes the best when eaten immediately.

Spinach-Leek Egg Drop Soup

2 cans of low-sodium chicken broth
1 cup water
2 tbsps cornstarch
1 leek, chopped
4-5 handfuls of fresh spinach, torn (2-4 cups)
3 eggs
1 egg yolk
garlic salt to taste
1 tsp ground ginger

You will also need a fork. Conveniently, I used the one I had just whisked my eggs with.

1. Put the broth into a soup pot on medium-high heat. Let it warm up a little.
2. Chop leeks and tear spinach; add to broth.
3.In a small bowl, combine the water and the cornstarch, then add to broth and stir.
4. Add salt and ginger. Stir again.
5. Crack eggs into bowl (or, in my case, a really large measuring cup with a spout. Spout is good for pouring the eggs in) and whisk until blended.
6. Turn off heat. Don't forget to do this!
7. Slowly, very slowly, pour the eggs into the broth (here comes the weird part) through the tines of the fork. This keeps the eggs from meeting the water too fast, and it also seperates them into smaller "ribbons." It should take 2-3 minutes to pour all of the eggs in.
8. Periodically while pouring the eggs, stir the soup in one direction.
9. When all eggs are gone, stir and eat! Optional: more garlic salt

A bonus to this recipe is that it is extremely low in calories. A leek has about 54 calories, baby spinach has 15 calories per 2 cups, and eggs are about 100 calories each, with one yolk being about 54. The brand of broth I used (Albertson's Fat Free) has about 10 calories per can. I'm not good at math or at figuring out servings, but it's pretty clear that this is a healthy soup.

Some people have referred to this soup as "girl food," but the soup is way more filling than it looks, due to the protein in the eggs. I like to eat it with toast.


  1. I don't think I could pick a leek out in a line-up, but this looks really good! I'm a huge fan of spinach, too -- especially in soup. I'm definitely on a soup kick lately.

  2. meg, leeks are new to me too and they are AMAZING. they are a cousin to the onion and they very strange, but they're delicious.


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