If using, stir in the fresh spinach and cook until wilted, about 2 minutes.
Season and Serve:
Season the soup with salt and black pepper to taste.
Ladle into bowls, garnish with fresh parsley, and serve warm.
Tips:
For extra creaminess, whisk an egg in a small bowl and temper it with a ladle of hot soup. Slowly stir it into the pot for a creamy texture.
Adjust the lemon juice to your taste for a brighter, tangier flavor.
This soup stores well in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if it thickens.
