Herb & egg soup

Yield: 1 Servings

Measure 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 \N Eggs
\N \N Salt and pepper to taste
\N \N Parmesan cheese

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.

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