Ingredients

  • 2 tablespoons cornstarch
  • 1 cup water
  • 675 milliliters chicken stock
  • 2 teaspoons lemon zest
  • ½ teaspoon salt
  • 1 egg lightly beaten
  • 1 cup spinach firmly packed, shred

Directions

1. Stir together cornstarch and 1/4 cup water until smooth.
2. Bring stock and remaining water to boil in a 2-3 quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.
3. Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.

Notes
Serving Ideas:Original serves 6.


Categories
hot, soups
Keywords
soups, hot
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