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Transparent Florentine broth

Florentine Consommé (Clear Broth)

A delicate, light, and delicious clear broth straight from Italy. I picked up this recipe from a coworker, and as the name suggests, it comes from Italian cooking. It's the perfect opener for a hearty meal of cutlets, meatballs, steaks, and other rich dishes. It's also gentle on anyone who's under the weather or recovering and has little appetite — and kids enjoy the bits of egg in it (at least the ones who like eggs to begin with).

Milada

Recipe author

Composition / ingredients

Servings:

Eggs

Broth (clear meat broth)

Spinach (3 leaves)

Hard cheese

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 57 % 4 g

Carbohydrates 0 % 0 g

41 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 20 min

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Prep the eggs as you would for an omelet: beat them in a bowl with a little salt, then mix in the chopped spinach and finely grated cheese (any hard variety works). Fry the mixture in butter in a skillet, just like scrambled eggs, in a single sheet. Turn it out onto a cutting board, let it cool slightly, and cut it into thin strips about 2 inches (4–5 cm) long. Ladle the hot meat broth into bowls and add the spinach omelet strips. If you like, sprinkle each serving with grated cheese. You can also serve it with sour cream or mayonnaise.