Roman Spinach Soup - cooking recipe

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)

Preparation

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.