| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
pt |
Chicken stock |
| 1 |
tb |
Butter |
| 2 |
tb |
Fresh chopped mint |
| 3 |
tb |
Fresh chopped basil |
| 1 |
tb |
Chopped coriander |
| 2 |
tb |
Chopped Italian parsley |
| 2 |
|
Eggs |
|
|
Salt and pepper to taste |
|
|
Parmesan cheese |
INSTRUCTIONS
Boil the stock. Add the butter, mint, basil, coriander and parsley and cook
5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into
the boiling broth, mixing with a wire whip so that the egg does not
coagulate into one lump. The soup will be thick and very flavorful. When
serving, add parmesan cheese to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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