Recipe
Spring Spinach Stracciatella Soup
Prep Time: 10 min
Cook Time: 20 min
Serves: 10
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
Ingredients
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
Instructions
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.