Roman Spinach Soup
"An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes."
photo by Debbwl
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thank you for the step 8 note about the soup looking curdled because mine did. Now that said this was a nice healthy soup that DH enjoyed as is and I enjoyed kicked up a bit with Sriracha hot chili. Thanks so much for the post. -
What a truly wonderful soup. So much flavor from a few healthy ingredients. I made this exactly by the recipe and wouldn't change a single thing. It took the 10 mins to remove the stems and julienned but it was still done in 15 mins. If you are looking for a light weight lunch or starter you have found it! The light touch of lemon really sparkles and since I usually always have spinach I'll be making this often :D -
We all liked this a LOT. I had to use dried basil & parsley, and added only 1 T. lemon juice, and about 1/2 c. of cheddar cheese and then thickened the soup with a little cornstarch mixture. -
I made this using Chef Kate’s Roasted Vegetable Stock Recipe #143292 instead of the chicken broth and I used three eggs rather than the egg substitute (I just hadn’t had time to check out egg substitutes when I wanted to make the recipe), but otherwise I followed the recipe exactly. Really clear instructions, very quick to make – and delicious! Just loved the blend of flavours! Thanks for sharing!
-
This was wonderful. Everybody liked this recipe. My 8yo had 3 servings! Very easy & quick, too. Thank you, Paula!
see 1 more reviews
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.