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Chicken and Greens Soup (Tim Fraser/Tim Fraser for The Globe and Mail)
Chicken and Greens Soup (Tim Fraser/Tim Fraser for The Globe and Mail)

Greens soup Add to ...

If asparagus is available, the tips are a delightful addition. You can use vegetable stock if you want to keep this menu vegetarian.

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  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Ready time: 25 minutes
  • Servings: Serves 4.


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


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.

Suggested Wine Pairings

Vibrant acidity is key in the wine match, but so is texture. Look for a medium-bodied white with a crisp bite, such as an unoaked chardonnay. For the dessert, consider a late-harvest gewürztraminer or sweet riesling from Germany.- Beppi Crosiariol

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