Originally the eggs in this soup are supposed to resemble long strands. But after having it this way a few times I prefer this way! This soup is super easy!
Ingredients:
8 cups of chicken stock
1 package of spinach, cleaned, de stemmed and chopped
4 eggs
Pepper
2/3 cup of parmeasean cheese.
Directions:
1. Bring the chicken stock to a boil. Add in your spinach.
2. In a serperste bowl crack your four eggs and beat in your pepper and parmeasean cheese.
3. There are two ways to add the egg. Originally you are supposed to slowly pour the egg into the soup while stirring slowly to form strands. The second way is to slowly pour the mixture in while beating the broth so that you get fine peices of egg. Continue to stirr or beat depending on the method used. Cook for another 4-5 minutes.
4. Serve and enjoy!
No comments:
Post a Comment