LEMONY TORETELLINI SOUP

Chances of setting off a fire alarm is low.

Ingredients

Yield: 4 servings

1 bag of baby spinach (12-16 ounces) 

1 small bunch dill

1 tablespoon plus 1½ teaspoon vegetable bouillon paste

10 ounces of your preferred tortellini

2 lemons

4 large eggs

1 teaspoon freshly ground black pepper, plus more

Kosher salt

Extra-virgin olive oil and Parmesan (for serving)

Directions

Step One
Prep the green things. Coarsely chop spinach and dill.

Step Two
Bring 8 cups of water to a boil in a medium dutch oven. Add your bouillon and whisk to dissolve.

Step Three
Add tortellini to your broth and cook for 3 minutes (or package directions). 

Remove the pot from the heat. Using a slotted spoon or sieve, remove the tortellini and divide amoung bowls.

Step Four
Cut the lemons in half and squeeze the juices into a medium sized mixing bowl.

Crack 4 large eggs into the bowl with the lemon juice, add a teaspoon of freshly ground pepper and whisk.

Step Five
Return the broth to a very gentle simmer. Scoop out about a cup of the stock and gradually drizzle it into your egg mixture. Stirring constantly to temper the eggs. 

The egg mixture should be quite warm to the touch, if not, whisk in more broth.

Step Six
Over your low simmering pot of broth, while whisking constantly, gradually pour the warm egg mixture into the broth.

Cook, whisking often, over low to medium heat, until thickened, 5–7 minutes. 

Do not let the broth come to a full boil.

Step Seven
Taste and season with salt and pepper (you may need more salt).

Reduce heat to low, add dill and spinach, mixing with a spoon or ladle. The dill and spinach should wilt and reduce immediately.

To serve, ladle soup over bowls of tortellini. Top with parmesean and more pepper.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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