Spinach soup

Ingredients for 4 servings:

• 600 g leaf spinach
• 4 tbsp water
• 2 tomatoes
• 75 g Parmesan
• 4 eggs
• salt and pepper
• nutmeg
• 1 liter vegetable broth
• 2 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spinach soup

Wash the spinach and remove any coarse stems. Bring four tablespoons of water to a boil in a large pot, add the dripping wet spinach, and let it wilt over medium heat for a few minutes in a covered pan. Drain in a sieve and let it drain. Peel, deseed, and dice the tomatoes. Finely grate two-thirds of the Parmesan cheese and coarsely grate the rest. Finely chop the cooled spinach and mix with the eggs and grated Parmesan cheese. Season with salt, pepper, and nutmeg. Bring the stock to a boil, add the spinach, and heat briefly. Ladle the soup into warmed bowls and serve with the diced tomatoes and shaved Parmesan cheese. Drizzle with olive oil.