A classic Italian soup, Chef Carm's recipe goes great alongside his brie and roasted pepper panino.
4 cups Chicken Broth
4 cups fresh chopped baby spinach
1/4 cup grated Parmigiano Reggiano
4 leaf of basil, torn
Extra Virgin Olive Oil to taste
Salt & Pepper to taste
pinch crushed chili flakes
In a mixing bowl beat the egg, add the chopped spinach and the cheese and mix together.
In each soup bowl drizzle olive oil, add a pinch of chilies, and divide basil evenly between bowls.
Bring the broth to a boil, season with salt & pepper. Add the egg mixture to the hot broth; turn off the heat.
A raft will start to form. Slowly separate raft from broth. Divide raft and broth between soup bowls and season to taste with salt and pepper.
Tip: If you don't turn off the heat you will make scrambled eggs. The broth is hot enough to cook the eggs.