Ingredients:

• 1 tablespoon butter or ghee or extra-virgin coconut oil
• ½ onion, diced
• 1 stalk celery, diced
• 1 quart chicken broth
• 1 teaspoon coconut aminos
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon pink salt
• ½ teaspoon freshly ground black pepper
• 8 large organic pasture-raised eggs, lightly beaten
• 1 handful fresh spinach
• 2 tablespoons chopped green onions, for garnish

Instructions:

Step #1:  In a large soup pan over medium-low heat, melt the butter. Add the onion and celery and sauté until softened.

Step #2:  Add the chicken broth, spinach, coconut aminos, olive oil, salt, and pepper and raise the heat to bring to a boil.

Step #3:  Very slowly, in a steady stream, pour in the beaten eggs. As you pour, gently stir the eggs in a clockwise direction until thin streams or ribbons form.

Step #4:  Remove from the heat.

Step #5:  Ladle the soup into bowls, garnish with the green onions, and serve.