Servings: 6-8
Prep time: 15 minutes
Total time: 45 minutes
Ingredients
for the broth:
2 (3-4 pound|1.3-1.8 kilogram) chickens, quartered
2 leeks, cut in half lengthwise
2 ribs celery, cut in 2-3 inch chunks
1 large carrot, cut in 2-3 inch chunks
1 bunch savory or thyme
1 tablespoon whole white peppercorns
2 slices bacon
Videos by VICE
for the soup:
1 pound|454 grams spinach
6 ounces|120 grams green garlic, thinly sliced
4 tablespoons|60 ml olive oil
2 large eggs
2 quarts|2 liters chicken broth
kosher salt, to taste
Directions
- Make the stock: In a large stockpot, cover the chickens with a gallon of water. Bring to a boil, skimming off any foam or scum that rises to the surface. Add in the leeks, celery, and carrots and continue to simmer for 3 hours. Strain through a chinois, discarding the vegetables. Cool the chicken meat down and pick the meat off the bones, discarding the bones (you can skip this step and buy a chicken stock; it’ll save you time but will not taste as good).
- Prepare the soup: Bring a large pot of generously salted water to a boil. Add the spinach and cook for 1 minute, then drain and transfer the spinach to a bowl of ice water. Drain the spinach again and squeeze out any liquid, then finely chop the spinach.
- Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium. Add the green garlic and cook until soft, 2 minutes. Transfer the garlic to a container and top with the remaining olive oil.
- Mix the eggs in a small bowl with 1 tablespoon water.
- Bring the chicken stock to a simmer in a large saucepan. With a large spoon, swirl the stock to create a whirlpool. Slowly, steadily, and consistently stream in the egg mixture on the sides of the stock whirlpool. Not down the center of it! Bring to a low simmer and turn off the heat. Add the spinach and green garlic. If you like, add some of the reserved chicken meat.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
