WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Spinach Egg Drop Soup

2 cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth  
1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry  
1/8 tsp. ground nutmeg  
4 eggs, well beaten  
1/4 cup grated Parmesan cheese 

Heat broth in large saucepan to simmering. Add spinach; cook 5 minutes. Add nutmeg. Adjust heat to maintain simmer. While gently stirring soup, slowly pour in eggs. Remove from heat immediately. Serve with cheese.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2010 Wisconsin Energy Cooperative News