Ingredients
1
(12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin
olive oil for brushing bread
3
cups reduced-sodium chicken broth (24 fl oz)
1/4
tsp black pepper plus additional for serving
1
(10-oz) package frozen chopped spinach (not thawed)
1
oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
Directions
1.
Put oven rack in lower third of oven and preheat oven to 400°F.
2.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
3.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
4.
Add beaten eggs in a slow, steady stream, stirring constantly.
5.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.
New-York Restaurants
