Spinach Quinoa Soup
Spinach and Quinoa Soup
- 2 bunches of spinach cleaned & roughly chopped
- 1/2 cup quinoa
- 2 eggs
- Juice of one lemon
- Kosher salt
- Freshly cracked pepper
- Extra virgin olive oil
Fill a soup pot with 2 quarts of water and bring to a simmer with the spinach, 2 tablespoon of kosher salt, a few cracks of pepper, and 1 tablespoon oil. Simmer for 20 minutes then add the quinoa and simmer for another 20 minutes. Taste the broth and add more salt or pepper if needed.
Whisk the eggs together with the lemon juice. Pass the mixture through a strainer and into a small bowl. Use a ladle to add a little of the hot soup to the egg mixture WHILE YOU WHISK. This is called "tempering", and will prevent the eggs from scrambling. Add a total of 1-2 cups.
Add mixture back to the pot, check for seasoning one final time and serve!