Stracciatella Soup
Olive oil
1 shallot, chopped
6 cups organic chicken stock or chicken broth
2 eggs
cup grated Parmesan
Fresh baby spinach
Saute the shallot in olive oil until transparent (in large pot). Add chicken broth. Let simmer for about 10 minutes. With an immersion blender, blend the mixture to slightly thicken and blend the shallots as much as possible.Beat eggs with cheese in a separate bowl; drizzle into the broth; cook 2 minutes. Ladle into bowls and top with a small handful of fresh baby spinach. Serves six.
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