Star Wars Menu: “Hoth Broth” by Astrid Tuttle Winegar
Well, it’s January and pretty cold. Maybe not Hoth cold, exactly, but cold. Perhaps you need a delicious chicken soup to warm you up. If only Han Solo had thought about packing a thermos filled with a nourishing soup like this, he wouldn’t have had to cut open that Tauntaun. Poor Luke Skywalker —injured and traumatized, then unceremoniously stuffed inside a stinky Tauntaun just to stay alive. Luke was probably having nightmares about that vicious Wampa the whole time he was stuck in that unfortunate animal’s guts. It’s a safe bet that Wampas are pretty foul-smelling as well!
2 quarts low-sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
½ pound cooked chicken, diced or shredded
5-6 ounces fresh baby spinach, cut into slivers
2 ounces fresh basil, cut into slivers
4 ounces fresh Romano cheese, finely shredded
4 extra large eggs
Bring broth to a boil in a 6-quart saucepan. Add the salt through the cheese and bring to a boil again. Cook on medium heat, uncovered, 10 minutes. Stir a few times. Whisk the eggs well in a 4-cup glass measure. Turn heat to lowest setting. Slowly pour eggs in and swirl with a fork to make threads. Season, if desired. Cover and chill leftovers. Serves 4-6.
Astrid Tuttle Winegar
Astrid Tuttle Winegar is the author of Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls , which is now available from Oloris Publishing and Amazon! She loves Middle-earth, Narnia, the Final Frontier, and many other things besides. She has a special love for the Galaxy Far, Far Away. She lives in the enchanted city of Albuquerque, New Mexico, with her husband and dog. Visit her website for more information: Astrid Tuttle Winegar | Cooking for Halflings & Monsters.