Serves 4

I added shrimp and dill to this classic Italian soup – a perfect spring lunch or light dinner.  

1 tablespoon unsalted butter, divided

8 ounces fresh baby spinach

1 pound shrimp, peeled and cleaned

2 eggs

2 teaspoons lemon juice and zest of whole lemon

2 tablespoons fresh dill, plus sprigs for garnish

4 cups chicken stock

freshly ground black pepper and salt to taste

Grated Parmesan for serving

• Heat a large saute pan to medium high heat and add half the unsalted butter.
• Season the shrimp with salt and pepper and saute them until they are pink about 3-4 minutes.
• Remove the shrimp and set aside and add the last of the butter to the pan.
• Add the spinach and saute until just cooked through about 2-3 minutes, keep warm.
• In a sauce pan add the chicken broth and the lemon juice and bring to a simmer.
• In a small bowl beat the eggs with the lemon zest and the dill.
• Swirl the simmering chicken broth and slowly add the egg mixture in a thin stream.
• Divide the shrimp and the spinach into 4 bowls and top with the egg broth mixture.
• Top with grated Parmesan and sprigs of dill.