23 Apr '13, 11am
Spinach and egg soup | Recipes - HungryGoWhere
1. Prepare the spinach by plucking the leaves off the stems and discarding any leaves that have turned yellow. You can also use the stems that are soft and tender. 2. Prepare the soup stock by boiling water with the chicken carcass, anchovies and peppercorns. Once the water comes to a boil, lower the heat and simmer for 30 minutes. 3. Strain the stock into a clean pot and add in the sugar. 4. Just before serving the soup, bring the stock to a boil and add in the beaten egg. Give it a good stir. 5. Add in the spinach leaves and stems, and wolfberries. Season to taste with salt. 6. Serve immediately, as the spinach leaves will discolour if left for too long.