Stracciatella Soup

Ingredients:

1/2 tbl butter

1/2 stock celery finely chopped

3 cups reduced-sodium chicken broth

salt, pepper, cayenne

1 large egg

1 tbl parsley, finely chopped (add a leaf or two of basil if you have it)

1 tbl parmesan, grated

small handful of spinach

Instructions:

Saute celery in butter until softened.
Add salt, pepper and a pinch of cayenne.
Add chicken broth and simmer.
Whisk the egg in a small bowl and add pepper, Parmesan and parsley.
Slowing pour egg mixture into hot broth while whisking with a fork. Continue to stir with a fork for a minute or more.
Add a small handful of spinach and let it wilt down.