Spinach Egg Broth

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5 ounces spinach, well washed, tough stems removed

1 onion, roughly chopped

2 carrots, peeled, roughly chopped

2 stalks celery, roughly chopped

1/4 cup dry white wine

Two 14 1/2-ounce cans low-sodium chicken stock, or homemade, skimmed of fat

2 cups water

1 teaspoon whole black peppercorns

2 dried bay leaves

3 eggs, lightly beaten

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

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