Active Time
N/A
Total Time
15 MIN
Yield
Serves : 8
© Fredrika Stjärne

How to Make It

Step 1    

In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper. Stir in the 1/2 cup of grated cheese.

Step 2    

In a large saucepan, bring the stock to a boil over moderately high heat. Vigorously whisk in the eggs, then stir in the spinach. Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into small bowls and serve with more cheese.

Suggested Pairing

Citrusy, minerally Sauvignon Blanc.

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