Elegant Egg Flower Soup

I love this soup.  It is easy to prepare and makes a lovely first course or a nice lunch soup.  I found the recipe in the December 2008 issue of Health Magazine.  It was reprinted from Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott.  I like to chop up the spinach leaves a bit before putting them into the hot broth. 

Egg Flower Soup
Makes 2 servings

• 4 cups chicken broth
• 2 cups spinach leaves
• 1/2 tsp dark sesame oil
• 1/2 tsp salt
• 2 beaten eggs
• 3 Tbs thinly sliced scallions

1. In a medium saucepan, bring 4 cups chicken broth to a rolling boil over medium-high heat.
2. Stir in 2 cups spinach leaves, 1/2 teaspoon dark sesame oil, and 1/2 teaspoon salt, allowing the spinach to wilt into the soup.
3. Stir well until the chicken broth is swirling in circles.
4. Slowly pour 2 beaten eggs into soup, and continue to stir gently for about 30 seconds. Sprinkle 3 tablespoons thinly sliced scallions onto the soup, and serve hot.

Per serving.
Weight Watchers P+ = 3.
Calories 124; Protein 13g; Carbohydrate 4g; Fat 6g; Fibre 1g

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