This is a quick and easy soup perfect for a week night meal.
6 tbsp grated parmigano
1 quart chicken stock
4 c spinach, chopped
Crack eggs into a bowl and whisk in cheese. Season with salt and pepper.
Bring stock to a boil over high heat, then reduce to low and simmer. Add spinach and cook until wilted, about 1 minute. Remove from heat. Slowly pour in egg mixture while stirring.
These make a great light lunch in less than 30 minutes.
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
4 oz goat cheese
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves
Slice the Zucchini thin on a mandoline. Toss with lemon juice and 1 tbsp olive oil.
Mash goat cheese and lemon zest together in a small bowl. Season with salt and pepper.
In a small pan, heat ghee and sauté the onions until carmalized. Set aside.
Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through.
Top with goat cheese, Zucchini and pine nuts.
This chilled soup is so wonderful and light.
1 lb of fresh peas, pods reserved
1 onion, peeled ans halved
3 cloves of garlic
1 tbsp salt
1/4 tsp salt
2 oz goat cheese, crumbled
2 radishes, sliced thin
Rinse pea pods well. Bring 2 c water to a boil, add onion, garlic and pods. Boil, then reduce heat to medium and summer 30 minutes. Strain and discard pods, onion and garlic. Place broth in a blender.
Prepare a large bowl of ice water.
Bring 1 quart of water to a boil over high heat. Add 1 tbsp of salt and cook peas for 2 minutes- then drain and place in ice water. Drain and set a few peas aside. Place the reminder in the blender with stock. Puree will smooth and chill.
To serve, pour soup into a bowl and top with radishes, peas and Goat Cheese.