EGG RIBBON SOUP

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Egg Ribbon Soup image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

6 cups chicken broth
4 eggs, lightly beaten
1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
1/2 cup grated Parmesan cheese

Steps:

  • 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.

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