Breakfast-Lunch-Dinner Soup Recipe

• μερίδες: 4 servings
• συνολικός χρόνος: 30 minutes

Υλικά

3 cups 1/4-inch-thick half-moon sliced leeks, white parts only (3 or 4 leeks)

1/4 cup olive oil

1 tablespoon plus 2 teaspoons kosher salt

1 bay leaf, preferably fresh

8 cups chicken stock

1 piece Parmesan rind (2 to 3 inches)

5 cups 1/4-inch-thick half-moon sliced zucchini (3 or 4 zucchini)

2 tablespoons lemon juice (about 1 lemon)

4 cups spinach

2 large eggs, lightly beaten

Οδηγίες

In a large pot, combine the leeks, olive oil, 2 teaspoons of the salt and the bay leaf. Cover and cook over medium-low heat, lifting the lid to stir occasionally with a wooden spoon, until the leeks are soft, about 10 minutes.

Add the chicken stock, remaining 1 tablespoon salt and the Parmesan rind. Increase the heat to medium-high and bring the liquid to a boil. Reduce to medium-low and simmer for 5 minutes. Add the zucchini and simmer 2 to 3 minutes longer. Stir in the lemon juice.

Discard the bay leaf and Parmesan rind. Add the spinach, stirring about 10 seconds until wilted.

Make sure your soup is simmering, stream in the beaten eggs in a swirl pattern, giving them one light stir. (Giving the broth just one quick stir will produce the desired threadlike texture of the eggs. Understir, and you’ll end up with big chunks; overstirring will turn the broth cloudy.) Turn off the heat and serve.