INGREDIENTS
Olive oil
1/2 white onion diced
2 stocks of celery thinly diced
1.5 l of vegetable broth
350 g of swiss chard or spinach chopped
1/2 cup chopped dill
Juice of 2 small lemons
400 g of cheese tortellini
4 eggs
fresh black pepper
salt
parmesan cheese for serving
PREPARATION
In a dutch oven add olive oil, add onion and celery and cook until soft around 5 minutes.
Add the vegetable broth, bring to a boil and then add tortellini and cook according to package instructions then remove with a spotted spoon and set aside
In a medium bowl add lemon juice and eggs and whisk, add salt and black pepper and whisk.
Take out 1 cup of the broth and temper the egg mixture by adding slowly the vegetable broth while whisking. The mixture should be warm to touch, if not add more broth, it needs to be warm to avoid having scrambled eggs when adding to the broth.
Add the egg - broth mixture while whisking to the dutch oven and mix.
Turn the heat off and add the swiss chard and dill and stir until wilted.
Divided the cooked tortellini into 4 bowls and then ladle over the broth. Sprinkle over grated parmesan and fresh black pepper.