Recipes

SPINACH SOUP
  • Ingredients
  • 1 half load pasta dough made into rotelli or fusilli cut into short lengths
  • 8 cups chicken stock
  • 8 ounces chopped spinach, thawed freshly
  • ground black pepper
  • 4 egg yolks
Directions
  1. Make fusilli and set aside
  2. Place stock in a large saucepan and bring to a boil
  3. Add pasta and spinach and cook, stirring occasionally, for 10 minutes or until pasta is al dente
  4. Season to taste with black pepper
  5. Place egg yolks in a small bowl and whisk to combine
  6. Whisk a little hot soup into egg yolks, then stir egg yolk mixture into soup
  7. Serve immediately.


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