Chicken, Egg And Broccoli Soup

Recipe Ingredients

5 1/2 cups	1303ml	Canned low-salt chicken broth
3 1/2 cups	511g / 18oz	Coarsely-chopped broccoli florets
		= (from about 1 1/2 lbs broccoli)
2		Eggs (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Freshly-grated Parmesan cheese

Recipe Instructions

Bring 5 cups chicken broth to boil in large pot. Add broccoli. Reduce heat and simmer until broccoli is just tender, about 5 minutes.

Meanwhile, whisk eggs and remaining 1/2 cup broth in medium bowl to blend well. Bring soup to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. Season soup with salt and pepper.

Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese.

This recipe yields 4 servings.

Per serving: calories, 142; total fat, 7 g; saturated fat, 3 g; cholesterol, 164 mg.

Source:
Bon Appetit, March 2000

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