| 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
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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 97
Total Fat: 10.8g
Cholesterol: 197.6mg
Sodium: 1602.9mg
Potassium: 493.7mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.5g
Protein: 19g