Egg Ribbon Soup (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
6 cups chicken broth |
4 eggs, lightly beaten |
1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade |
1/2 cup grated parmesan cheese |
Directions:
1. Bring broth to a boil. Add greens and bring back to a simmer
2. 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
3. Ladle into soup bowls and sprinkle Parmesan over top.
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