Ingredients
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.