This soup’s high in protein and flavor, so it’s decidedly satisfying on a cold day. The secret to its richness is Parmesan cheese, which is whisked into the broth for extra texture.
6 cups low-fat chicken broth
1/4 cup grated Parmesan
4 leaves basil
Coarse black pepper, to taste
Salt, to taste
Fresh lemon juice
1. In a medium saucepan set over medium-high heat, bring broth to a simmer. Reduce the heat to medium-low and cook gently to concentrate flavors, about 30 minutes.
2. In a small bowl, beat eggs and Parmesan together with a fork. Return broth to a simmer and slowly pour in egg-cheese mixture, whisking broth with a fork until eggs are set, about 30 seconds to 1 minute. Stir in basil, black pepper, and salt. Serve with a squeeze of fresh lemon juice.
Nutrition score per serving: 370 calories, 18g fat, 18.5g carbs, 42g protein
Recipe provided by chef Brandon McGlamery of Luma on Park and Prato