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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes. 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) |
Directions:
1. In a 4-qt saucepan, over medium heat, bring broth to a boil.
2. Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
3. Set aside.
4. Add spinach to broth and simmer 1 minute.
5. Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
6. Simmer 2 to 3 minutes or until egg is cooked.
7. Garnish with lemon slices and parsley.
8. Note: Soup may look curdled.
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