SPINACH STRACCIATELLA

It's winter the season for soups. Ingredients 280 gm pack of baby spinach leaves / or silverbeet leaves trimmed of all the white stalk. 6 tbs of dried grated parmesan cheese, 6 cups of chicken stock, cracked black pepper, 2 eggs lightly beaten, 1 dsp of ground nutmeg, 3 tbs of minced garlic. Divide the spinach/ silverbeet leaves into 4 large rolls and slice across into thin shreds. Place a handful into each serving bowl and divide the grated parmesan between the leafy bowls. Slowly heat your chicken stock and season with cracked pepper and the minced garlic. In a separate bowl whip the eggs and nutmeg to a froth, add the frothy egg nutmeg mixture to the slowly simmering stock, whisking lightly with a fork to incorporate. Now remove from heat and ladle the stock mixture over the spinach and cheese in the bowls and serve. This is a delious soup.