Ingredientes
- 2 eggs
- 4 teaspoons finely grated Parmesan cheese
- a pinch of kosher salt, plus 1−1/2 teaspoons
- a pinch of freshly grated nutmeg
- 1 tablespoon all−purpose flour
- 4 cups chicken stock or beef stock
- 1 pound spinach or Swiss chard, stemmed and leaves cut
Preparação
- across into narrow strips, optional
- freshly ground black pepper, to taste
- In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg,
- and flour try not to get the eggs at all frothy.
- NOTE: Use a pot that is large enough to hold the colander over the stock
- without actually touching it, so that the egg can flow freely into the
- soup to form the strings.
- In a medium saucepan, bring the stock to a boil. Place a colander with
- widely spaced holes over the boiling stock. Pour the egg mixture through the
- colander. Remove the colander and stir the soup once or twice. Remove from
- the heat or, if using the greens, lower the heat and stir them in just to
- heat through. Remove from the heat and season with salt and pepper. Serve
- immediately.
