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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