| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
|
Soups, Spinach |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Vegetable or chicken broth |
| 1 |
pk |
(10 oz.) frozen chopped spinach |
| 2 |
lg |
Eggs |
| 2 |
tb |
Grated Parmesan cheese |
| 1/3 |
ts |
Ground nutmeg |
INSTRUCTIONS
Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking
up spinach, until completely thawed. In a small bowl beat eggs, cheese and
nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly
stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds
and are fully cooked. Makes 4 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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