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Egg-Spinach
Soup
• 4 cups beef broth. Chicken broth is optional
for a milder flavor
• 1 ½ lbs fresh spinach with tough
stems discarded and leaves torn into large pieces.
• 4 eggs
• 1/2 cup grated Parmesan cheese divided
• Salt and pepper to taste
In a large sauce pan bring broth to boil. Add
spinach. Cover and simmer 5 minutes or until spinach
is tender. Meanwhile beat eggs with 1 tablespoon
Parmesan cheese until well blended. Stirring pour
egg mixture in a steady thin stream into simmering
soup. Simmer 1 minute or until eggs are cooked.
Season with salt and pepper. Served topped with
remaining cheese.
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