0
(0)

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 <meginny@frontiernet.net>

A Message from our Provider:

“Jesus: he understands”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?