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Egg Ribbon Soup(Mf) Recipe

	Category	Cheese Recipes
	Views	68
	Ratings	0

Ingredients And Procedures

6 cups chicken broth

4 eggs -- lightly beaten

1/2 pound escarole -- cut into chiffonade

--or fresh spinach --or romaine lettuce 1/2 cup grated parmesan cheese

Bring broth to a boil. Add greens and bring back to a simmer

Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat

Ladle into soup bowls and sprinkle Parmesan over top.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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