Ragged Egg and Spinach Soup

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Ragged Egg and Spinach Soup
Deborah’s remarks: The first time we dumped some raw egg into a soup and it did the rags thing, I thought I had ruined it all. Follow this technique for discovery if you have never tried it.>>
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Ingredients
  1. 1 pound fresh spinach
  2. 2 garlic cloves, peeled and left whole
  3. 2 tablespoons extra-virgin olive oil
  4. Kosher salt and freshly ground black pepper
  5. 1/8 teaspoon freshly grated nutmeg
  6. 6 cups chicken stock or low-sodium canned
  7. 2 eggs, lightly beaten
  8. 1/3 cup freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Remove the coarse stems from the spinach and discard any blemished leaves.
  2. Rinse the spinach thoroughly in several changes of lukewarm water to remove the sand and grit. Drain and gently pat dry in a clean kitchen towel.
  3. Transfer the spinach to a cutting board and coarsely chop the leaves.
  4. In a 10- to 11-inch skillet with a lid, saute the garlic cloves in the oil over medium heat until golden brown, about 3 minutes; discard the garlic.
  5. Put the spinach in the skillet and coat with the garlic-infused oil. Cover the pan and simmer for 2 to 3 minutes.
  6. Uncover and simmer, stirring frequently, to evaporate the moisture in the pan.
  7. Season to taste with salt and pepper and the nutmeg. This can be done up to a day ahead to this point and refrigerated in a suitable container.
  8. Pour the stock into a large saucepan. Bring to the edge of a boil over medium-high heat and then reduce the heat to medium low and briskly simmer the spinach for 2 to 3 minutes.
  9. Meanwhile, in a small bowl, beat the eggs until frothy and then stir in the cheese.
  10. Add a small amount of the simmering stock to the eggs and whisk to temper the mixture.
  11. Return the egg mixture to the stock and stir vigorously for 1 to 2 minutes or until the egg looks as though it has been torn into little flakes.
  12. Adjust the seasonings if necessary.
  13. Serve at once with additional cheese passed at the table, if desired.
Notes
  1. When scrambled eggs are beaten into hot broth, the eggs shred into "rags." The name derives from Straciatella, meaning rags in Italian. Adding spinach gives the soup an appealingly robust flavor.
Adapted from with author's permission from Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End
Adapted from with author's permission from Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End
Stonebridge Farm CSA http://stonebridgefarmcsa.com/