Egg Ribbon Soup(Mf)

Egg Ribbon Soup(Mf) Category Cheese 
Views 373 
Ratings
Comments
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

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :


Click