Roman Spinach Soup
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.
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Reviews
-
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
-
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!
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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.
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