Ingredients

• ½ cup grated Parmesan cheese
• 1 tablespoon flour
• 1 egg
• ¼ cup chives, chopped
• Salt and freshly ground pepper
• 4 cups chicken stock
• 3 cups baby spinach, sliced
• 1 cup sorrel, sliced (optional)
• ½ cup fava beans, peeled

Method

Whisk together Parmesan, flour, egg and 2 tablespoons of the chopped chives. Season with salt and pepper and reserve.

Heat chicken stock in a pot over medium heat. Add spinach, sorrel and fava beans and simmer for 3 minutes or until spinach is wilted. Turn heat to high and whisk in cheese mixture. Bring to boil. The mixture will break up and make little flakes in the soup. Season to taste and garnish with remaining chives.

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