0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Soup-ss 4 Servings

INGREDIENTS

6 c Chicken broth
4 Eggs, lightly beaten
1/2 lb Escarole, cut into chiffonade, or fresh spinach or romaine lettuce
1/2 c Grated parmesan cheese

INSTRUCTIONS

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
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest
V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997

A Message from our Provider:

“Only with Jesus can you reach your full potential”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?