Egg Ribbon Soup(Mf)

* Exported from MasterCook *

Egg Ribbon Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Yield: 4 servings



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




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