| 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”