1. Heat 2 quarts of homemade chicken stock and add saved pieces of Parmesan Reggiano rinds, zest of one lemon, 2 tablespoons of olive oil, 1 tablespoon of sage and salt and pepper to taste.
2. Chop 1.5 pounds of spinach and add to the warmed stock at medium heat for about 15 minutes.
3. Finely chop some almonds and lemon balm and mix in a bowl with 2 tablespoons olive oil and a splash of white wine vinegar. This topping can be served along with a spoonful of cream cheese.

Serves 4 people along with some homemade wheat toast for a delicious repast.