© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
Servings: 6
12 inch length of crusty baguette, halved lengthwise, then cut crosswise into thirds
extra-virgin olive oil
2 cups water
3 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
10 ounce package frozen chopped spinach — not thawed
1 ounce finely grated Parmigiano-Reggiano cheese, about ½ cup
2 large eggs, beaten
Put oven rack in lower third of oven and preheat oven to 400°F. Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes. Meanwhile, heat water with broth, salt, and pepper in a 2 to 2 ½ quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes. Add beaten eggs in a slow, steady stream, stirring constantly. Serve with freshly ground pepper and a slice of toasted baguette in the soup.