Spinach Quinoa Soup
Spinach and Quinoa SoupPrint
- 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!