Roman Spinach Soup
Monday, 19 September 2016
| Prep Time | 20 minutes |
| Servings |
servings |
Ingredients
- 6 cups reduced-sodium chicken broth (or vegetable broth for vegetarians)
- 1 cup egg substitute
- 1 cup fresh basil minced
- 1 tablespoons Parmesan cheese freshly grated
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley minced
- 1 teaspoon white pepper
- 1 teaspoon nutmeg ground
- 8 cups fresh spinach washed,stems removed,and coarsley chopped
- 1 slice lemon to garnish
- parsley sprig to garnish
Ingredients
| |
Instructions
- In a 4-qt saucepan, over medium heat, bring broth to a boil.
- Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
- Set aside.
- Add spinach to broth and simmer 1 minute.
- Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
- Simmer 2 to 3 minutes or until egg is cooked.
- Garnish with lemon slices and parsley.
- Note: Soup may look curdled, don't worry, it's not, it's just the egg and cheese cooked and it tastes delicious.
Recipe Notes
140 Calories
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