Ingredients
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6 cups reduced-sodium chicken broth
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1 cup egg substitute
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1/4 cup minced fresh basil
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3 tablespoons freshly grated parmesan cheese
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2 tablespoons lemon juice
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1 tablespoon minced fresh parsley
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1/4 teaspoon white pepper
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1/8 teaspoon ground nutmeg
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8 cups fresh spinach, washed,stems removed,and coarsley chopped
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lemon slice (to garnish)
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parsley sprig (to garnish)
Instructions
- 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.