Recipe

Spinach and egg soup

Nov 27, 2013 1:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Spinach and egg soup
  • 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

Spinach and egg soup
  • 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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