A pretty low calorie soup that is surprisingly filling and made with early spring vegetables. Once the broth is boiling hot, a thin stream of egg for delicate noodle-like strands that look like quickly blooming flowers adds nice protein.
There is nothing better than a warm bowl of soup on a cold early spring day. In moving away from heavier comfort foods for the year, this does a great job of warm and filling with only 191 calories for a generous 4 cup serving.
If calories are not being counted, yummy additions are seasoned croutons, bacon pieces and bits of cooked ham, smoked salmon, and goat cheese crumbles.
8 cups of water 0
4 stalks celery 35
1 cucumber 33
4 cups fresh spinach 28
Jalapeno lime seasoning mix (optional) 0
Salt
2 eggs 130 130
2 tsp potato starch 26
Slice the cucumber into thin slices and set aside. Slice celery diagonally crosswise and add to a large stockpot with the water. Boil on medium high temperature for about 10 minutes, then reduce temperature to a low boil, cook the celery until tender, and allow the resulting broth to reduce in volume and flavor to deepen.
Once the celery is tender, pour through a large strainer and retain both the celery and the broth.
In a small bowl, whisk together the eggs and potato starch until smooth. Return the broth to the stockpot and increase the temperature to boiling. Stir the broth in a circle so it is moving quickly, then pour the egg mixture slowly in a very thin stream into the boiling broth.
The egg mixture should cook immediately and solidify into noodle-like strands. Add the cucumber and spinach, and remove from heat. The residual heat in the broth will slightly cook the cucumber and spinach. Add any seasoning at this point, like salt or my favorite jalapeno pepper and lime seasoning salt.
It is best to serve hot immediately, though this soup is also good cold and the next day. Keeps only a day or two in the fridge. Makes about 8 cups.