Roman Spinach Soup

Name: Roman Spinach Soup
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)

11 ingredients

8 steps

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)

Directions

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.