| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 6 | c | Chicken broth |
| 4 | Whole eggs | |
| 10 | oz | Chopped frozen spinach,; thawed |
| Salt and freshly ground black pepper | ||
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
Bring broth to a boil in a 4 quart saucepan. Lightly beat eggs with cheese in a mixing bowl. Add the spinach and bring back to a simmer; season to taste with salt and pepper. While the soup is at a simmer, whisk the eggs and Parmesan into the soup, in a steady stream, and simmer just until soup thickens or let it boil longer until the eggs separate into strands. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak <[email protected]>
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