Egg ribbon soup (mf)

Yield: 4 Servings

Measure Ingredient
6 cups Chicken broth
4 \N Eggs, lightly beaten
½ pounds Escarole, cut into chiffonade, or fresh spinach or romaine lettuce
½ cup Grated parmesan cheese

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@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997

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