Saute onion in butter until translucent in a large pot. Add salt and white pepper. Pour in chicken stock. Bring to a rolling simmer. In a small bowl blend with a fork the beaten eggs and the parmesan cheese. Thicken the stock with the corn starch and water. Thicken to coat the back of a spoon. Add the spinch and stir slowly. Drizzle in the egg and Parmesan blend slowly as well. Let simmer for five minutes and serve.
This is a fast and easy soup to make. I had a old time chef show me this one a long time ago. It was when he was in a hurry and needed it fast. I had made it in 15 minutes my self at work.
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