Egg Ribbon Soup

Name: Egg Ribbon Soup
Ingredients: 6 c. chicken broth; 4 eggs or 8 egg whites; salt and freshly ground pepper; 1/4 c. grated Parmesan cheese; 1/2 lb. fresh spinach or 1 bunch watercress or 8 leaves escarole or 1 pkg. frozen chopped spinach, thawed

5 ingredients

6 steps

Ingredients

6 c. chicken broth
4 eggs or 8 egg whites
salt and freshly ground pepper
1/4 c. grated Parmesan cheese
1/2 lb. fresh spinach or 1 bunch watercress or 8 leaves escarole or 1 pkg. frozen chopped spinach, thawed

Directions

1

Bring the broth to a boil in a medium size saucepan over medium heat.
2

Meanwhile, lightly beat the eggs in a mixing bowl; rinse, stem and chop the fresh greens or drain the frozen spinach well.
3

Add the greens to the broth and bring the liquid back to a simmer.
4

Whisking constantly, pour the beaten eggs into the soup. The eggs will curdle into ribbon shaped strands.
5

Season to taste with salt and pepper and remove the pan from the heat.
6

Ladle the hot soup into bowls and sprinkle Parmesan over each portion.