If asparagus is available, add asparagus tips to the soup.

Ingredients:

½ cup grated Parmesan cheese

1 Tbsp flour

1 egg

2 Tbsp chopped chives

salt and pepper

4 cups chicken stock

3 cups baby spinach, sliced

½ cup peeled fava beans, OR

defrosted edamame

Serves 4

Method:

Whisk together Parmesan, flour, egg and chives. Season with salt and pepper and reserve.

Heat chicken stock over medium heat. Add spinach and beans and simmer for 3 minutes, or until spinach is wilted.

Turn heat to high and whisk in cheese mixture. Bring to a boil.

The mixture will break up and make little flakes in the soup.

Garnish with more chopped chives.

Source: LCBO Food and Drink magazine, Spring 2010