Daily Hampshire Gazette - Established 1786
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Recipe: Spinach Stracciatella Soup

Serves 2 to 4

4 cups vegetable or chicken stock

2 cups water

Sea salt and pepper

4.5 ounces baby spinach

¼ cup grated Parmesan, plus more for serving

2 eggs, lightly beaten

Warm the stock and water over medium-high heat, with salt and pepper to taste. When it comes to a simmer, add the spinach and Parmesan and let cook until the spinach wilts, 5 to 10 minutes. Slowly add the beaten eggs, briskly stirring so they’ll be streaky throughout and not cook in clumps. Taste for seasonings and serve right away with more Parmesan.


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