Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil

  2. 4 Celery stalks - finely chopped

  3. 1 Onion - finely chopped

  4. 1 Jalapeño pepper - minced (or other small chili pepper)

  5. 1 lb 454g / 16oz Spinach - torn big pieces, With thick stems discarded

  6. 1 Tomatoes - (10 oz) - seeds squeezed out

  7. 6 cups 1422ml Water Salt - to taste Freshly-ground black pepper - to taste

  8. 2 Eggs - (for thickening)

  9. 2 tablespoons 30ml Grated Parmesan cheese

  10. 6 Eggs - (for poaching) Garnish

  11. 6 Coarse dense bread - grilled or broiled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a Dutch oven (you want a wide area for poaching the eggs at the end), then saute the celery, onion, and chili pepper over low heat until the onion is transparent. Stir in the spinach until it has wilted and glazed with the other vegetables. Stir in the tomatoes and let them cook over low heat for about 30 minutes, stirring occasionally. Pour in 6 cups of water and bring to a boil -- then reduce heat and let simmer for about an hour. When ready to serve, beat the 2 eggs and the Parmesan cheese together, then stir into the soup. Let the soup return to a boil over medium heat. Break each of the 6 eggs into the soup on spots that are exactly where you see the soup bubbling. Simmer gently for about 3 minutes, so that the eggs are all nicely poached. To serve, place a piece of grilled bread in each bowl. Top each one with one of the poached eggs. Then ladle the soup on top. Serve hot as a light meal to 6 people.


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