Miranda's Pinach and Egg Soup

Spinach and Egg Soup

 

1 pound of spinach (can use much less if that’s what you have)

2 tablespoons of butter

Salt and black pepper, to taste

Pinch of nutmeg

5 cups chicken stock

2 eggs

½ cup freshly grated parmesan cheese

1.     Steam or simmer the spinach in a pot with about a half-inch of water. Use a kitchen scissors to cut or take out and chop spinach (could chop before you steam).

2.     Add butter to spinach. Season with salt, pepper and nutmeg. Add stock and bring to a boil.

3.     Turn heat to medium to lightly boil. Mix eggs with ½ cup of parmesan, then add them to the soup in a steady stream. You want the eggs to scramble, not just to thicken the soup, but you don’t want them to lump up, so stir constantly.

4.     Cook, stirring occasionally, until the eggs are cooked and the soup is thick, about 2-3 minutes.

 

Serve with bread, passing more parmesan at the table.