Roman Spinach Soup

• 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)

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)