Spinach and egg soup (Stracciatella)
1 bunch english spinach, washed, trimmed
¼ cup chopped parsley
2 tablespoons grated parmesan
6 cups (1.5 litres) reduced-salt chicken stock
pinch of nutmeg
kJ 375, fat 4g, sat fat 2g.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Roll up spinach, four leaves at a time, and cut across into very thin shreds. Divide spinach between serving bowls and top with parsley and parmesan.
2. Bring chicken stock to a gentle simmer on low heat. Whisk eggs and nutmeg until frothy. Stir egg mixture through stock and remove from heat. Ladle over spinach and serve immediately.