Spinach And Egg Soup - cooking recipe

Ingredients

1 bunch English spinach, trimmed, shredded
3 tbsp chopped fresh parsley leaves
2 tbsp grated Parmesan cheese
6 cups chicken stock
2 None large eggs
1 pinch nutmeg

Preparation

Distribute spinach between serving bowls. Top with parsley and Parmesan.
Bring stock to a gentle simmer over low heat. Whisk eggs and nutmeg until frothy then stir through stock. Remove from heat and ladle over spinach. Serve immediately.