by Daniel Rogov
Remove the heavy stems from the spinach and wash well under running water. Dry the leaves on paper toweling. Melt the butter in a heavy skillet and saute the spinach leaves until just tender.
In a saucepan, bring the stock just to the point of boiling. Reduce the flame and let simmer gently for 4-5 minutes.
In a small mixing bowl, beat together the eggs, lemon juice, salt and pepper. Add 3 Tbsp. of the hot stock and beat well. Add this mixture to the rest of the stock and then add the spinach. Mix briskly, garnish with the cheese and croutons and serve hot.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.