Egg Ribbon Soup

Ingredients

1,400 ml chicken broth
4 eggs
30 gr escarole chiffonade
40 gr parmesan cheese

Instructions

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.

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