Herb & egg soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pints | Chicken stock |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Fresh chopped mint |
| 3 | tablespoons | Fresh chopped basil |
| 1 | tablespoon | Chopped coriander |
| 2 | tablespoons | Chopped Italian parsley |
| 2 | Eggs | |
| Salt and pepper to taste | ||
| Parmesan cheese | ||
Directions
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.