Name: Spinach and egg soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 bunch english spinach, washed, trimmed; 1/4 cup chopped parsley; 2 tablespoon grated parmesan; 6 cup (1.5 litre) reduced-salt chicken stock; 2 eggs; pinch of nutmeg

Spinach and egg soup

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

1 bunch english spinach, washed, trimmed

1/4 cup chopped parsley

2 tablespoon grated parmesan

6 cup (1.5 litre) reduced-salt chicken stock

2 eggs

pinch of nutmeg

Method

1.Roll up spinach, four leaves at a time and cut crossways into very thin shreds. Divide spinach between serving bowls and top with parsley and parmesan.

2.Bring stock to a gentle simmer on low heat. Whisk eggs and nutmeg until frothy. Stir egg mixture through stock and remove from heat. Ladle over spinach and serve immediately.

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Ingredients

Method

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