Egg ribbon soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth |
| 4 | Whole eggs | |
| 10 | ounces | Chopped frozen spinach,; thawed |
| Salt and freshly ground black pepper | ||
| ½ | cup | Grated Parmesan cheese |
Directions
Bring broth to a boil in a 4 quart saucepan. Lightly beat eggs with cheese in a mixing bowl. Add the spinach and bring back to a simmer; season to taste with salt and pepper. While the soup is at a simmer, whisk the eggs and Parmesan into the soup, in a steady stream, and simmer just until soup thickens or let it boil longer until the eggs separate into strands.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak <meginny@...>