Spinach And Egg Soup

6 ingredients
2 steps

Ingredients

  • 1 bunch English spinach, trimmed, shredded
  • 3 tbsp chopped fresh parsley leaves
  • 2 tbsp grated Parmesan cheese
  • 6 cups chicken stock
  • 2 None large eggs
  • 1 pinch nutmeg

Directions

  1. 1
    Distribute spinach between serving bowls. Top with parsley and Parmesan.
  2. 2
    Bring stock to a gentle simmer over low heat. Whisk eggs and nutmeg until frothy then stir through stock. Remove from heat and ladle over spinach. Serve immediately.

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