directions
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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
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4
Season to taste with black pepper
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5
Place egg yolks in a small bowl and whisk to combine
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6
Whisk a little hot soup into egg yolks, then stir egg yolk mixture into soup
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7
Serve immediately.
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