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View Portfolio Get in touchSpinach Soup Roman Style
Ingredients
- 6 cups reduced-sodium chicken broth
- 1 cup egg substitute
- 1⁄4 cup minced fresh basil
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh parsley
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon ground nutmeg
- 8 cups fresh spinach, washed,stems removed,and coarsley chopped
- lemon slice (to garnish)
- parsley sprig (to garnish)
Total Time:
20 min Prep:
10 min
Cook:
10 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- In a 4-qt saucepan, over medium heat, bring broth to a boil.
- Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
- Set aside.
- Add spinach to broth and simmer 1 minute.
- Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
- Simmer 2 to 3 minutes or until egg is cooked.
- Garnish with lemon slices and parsley.
Note: Soup may look curdled.
