Spring Spinach Stracciatella Soup
Prep Time: 10 min
Cook Time: 20 min
This delicious, comforting soup is filled with healthy ingredients. It’s best in the dead in the winter when you’re craving some green vegetables.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
2 egg(s), medium
2 tbsp (30 mL) breadcrumbs
1/4 cup (60 mL) Parmesan cheese, grated
2 tbsp (30 mL) lemon zest, fresh
1/8 tsp (0.5 mL) nutmeg, ground
1/4 tsp (1.25 mL) black pepper, freshly ground
8 cups (2 L) chicken broth, good quality
12 oz (345 g) frozen spinach
1 cup (250 mL) frozen peas
10 slices whole grain baguette, sliced
2 tbsp (30 mL) olive oil
10 sprigs fresh herbs of your choice, for garnish
1 Beat the eggs in a medium size bowl. Whisk in bread crumbs, parmesan cheese, lemon zest, nutmeg and black pepper.
2 Heat the chicken broth and spinach over medium-heat and bring to a boil. Reduce heat and simmer, covered, stirring occasionally about 5 minutes. Stir in frozen peas.
3 While the broth is heating prepare the baguette. Put oven rack in lower third of oven and preheat oven to 400°F (220°C). Brush cut sides of baguette with olive oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
4 While stirring with a whisk, slowly pour the egg mixture into the boiling broth. As soon as the small ribbons have formed, remove from the heat and serve.
5 Serve soup in bowls with a slice of toasted baguette on top. Garnish with fresh herbs, if desired.