If asparagus is available, the tips are a delightful addition. You can use vegetable stock if you want to keep this menu vegetarian.
½ cup grated Parmesan cheese
1 tablespoon flour
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
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.