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Print this Recipe    Spinach 06

Autumn Spinach Soup

1 liter (1 quart) stock
1 pound spinach
2 eggs
100 g (3.5 oz) Pecorino
2 slices bread
3 tablespoons butter
pinch nutmeg

Cook the spinach and chop.

Grate the pecorino. Heat the stock and blend in 3 tablespoon full
of pecorino, the nutmeg and the eggs. Reduce the heat to low on
gas or to off on electric plates, add the spinach and let the soup
rest for some minutes.

Meanwhile cut the bread into small (1cm=0.4 inch) cubes and fry it
in the butter until lightly brown.

Put the bread and the remaining pecorino onto the soup and serve.

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