Egg Ribbon Soup Recipe - Cooking Index
Egg Ribbon Soup Recipe - Cooking Index
| 6 cups | 1422ml | Chicken broth |
| 4 | Eggs - lightly beaten | |
| 1/2 lb | 227g / 8oz | Escarole, fresh spinach or romaine lettuce - cut chiffonade |
| 1/2 cup | 73g / 2.6oz | 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.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6603 broadcast 10-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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