A Lighter Spinach and Parmesan Egg Drop Soup

• Gluten free

• Produce

  • 5 oz Baby spinach, fresh leaves
  • 2 Garlic cloves, large

• Refrigerated

  • 3 Egg whites from

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 4 gratings Nutmeg with a microplane
  • 1 Salt and pepper

• Dairy

  • 1/3 cup Parmesan cheese

Found on food52.com

Description

Ingredients

• 8 cups chicken broth
• 2 large garlic cloves
• 4 gratings nutmeg with a microplane
• 5 ounces fresh baby spinach leaves, chopped finely
• 1/3 cup very finely grated Parmesan cheese, plus more for garnish
• 3 egg whites from extra large eggs
• Salt and pepper to taste

Directions

• Crack the garlic cloves, but keep them whole and intact. Combine the garlic, chicken broth, and nutmeg in a medium soup pot with a lid. Bring to a boil and then simmer gently for about 10 minutes. Turn off the heat and cover the pot, letting the broth steep for a minimum of 30 minutes (or make it early and let it steep all day).
• When ready to serve, fish out the garlic cloves and bring the broth back up to a boil. Stir in the chopped spinach leaves and continue to simmer for a few minutes.
• Combine the egg whites and Parmesan cheese in a spouted cup, then pour it into the simmering soup, stirring all the while. Season to taste with salt and pepper. Garnish each bowl with more grated Parmesan.