Roman Spinach Soup

Name: Roman Spinach Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 6 cups reduced-sodium chicken broth; 1 cup egg substitute; 1/4 cup minced fresh basil; 3 tablespoons freshly grated parmesan cheese; 2 tablespoons lemon juice; 1 tablespoon minced fresh parsley; 1/4 teaspoon white pepper; 1/8 teaspoon ground nutmeg; 8 cups fresh spinach, washed,stems removed,and coarsley chopped; lemon slice (to garnish); parsley sprig (to garnish)

(6)

Recipe by PaulaG

An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes.

People talking

Join In Now Join the conversation!

READY IN: 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

6

cups reduced-sodium chicken broth
1

cup egg substitute
¹⁄₄

cup minced fresh basil
3

tablespoons freshly grated parmesan cheese
2

tablespoons lemon juice
1

tablespoon minced fresh parsley
¹⁄₄

teaspoon white pepper
¹⁄₈

teaspoon ground nutmeg
8

cups fresh spinach, washed,stems removed,and coarsley chopped
lemon slice (to garnish)
parsley sprig (to garnish)

DIRECTIONS

In a 4-qt saucepan, over medium heat, bring broth to a boil.
Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
Set aside.
Add spinach to broth and simmer 1 minute.
Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
Simmer 2 to 3 minutes or until egg is cooked.
Garnish with lemon slices and parsley.
Note: Soup may look curdled.

Submit a Recipe Correction