RECIPES

Spring Spinach Stracciatella Soup

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.

Prep Time

PT10M

Cook Time

PT20M

Serves

10

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. 1 Beat the eggs in a medium size bowl. Whisk in bread crumbs, parmesan cheese, lemon zest, nutmeg and black pepper.
    2. 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. 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. 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. 5 Serve soup in bowls with a slice of toasted baguette on top. Garnish with fresh herbs, if desired.
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