Recipe - Egg Ribbon Soup (Mf)

6 cup Chicken broth
4 Eggs, lightly beaten
One half pound Escarole, cut into
chiffonade, or fresh
spinach or romaine lettuce
One half cup 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.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jul 12, 97

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MCRecipe Digest
V1 #668 by 4paws@netrax.net (ShermeyerGail) on Jul 12, 1997