Portuguese Spinach Soup - cooking recipe

Ingredients

2 lb. spinach, washed
1 small onion, chopped fine
2 Tbsp. butter
4 c. chicken stock
salt and pepper to taste
1/8 tsp. nutmeg
1 egg, beaten
grated Parmigiano Reggiano

Preparation

Cook spinach in water already on washed leaves (briefly).
Chop fine.
Cook onion in butter.
Add the spinach, stock and seasoning.
Simmer 10 minutes.
Stir in egg (well beaten).
Cook until lightly thickened, without boiling.
Sprinkle with Parmigiano Reggiano.
Serves 4 to 6.