Roman Spinach Soup

  1. In a 4-qt saucepan, over medium heat, bring broth to a boil.
  2. Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
  3. Set aside.
  4. Add spinach to broth and simmer 1 minute.
  5. Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
  6. Simmer 2 to 3 minutes or until egg is cooked.
  7. Garnish with lemon slices and parsley.
  8. Note: Soup may look curdled.

chicken broth, egg substitute, fresh basil, freshly grated parmesan cheese, lemon juice, parsley, white pepper, ground nutmeg, fresh spinach, lemon slice, parsley

Taken from www.food.com/recipe/roman-spinach-soup-89709 (may not work)

Another recipe

Switch theme