*  Exported from  MasterCook  *

                           Egg Ribbon Soup (Mf)

Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size  : 4    Preparation Time :0:00
Categories    : Soup-ss

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          chicken broth
   4                    eggs -- lightly beaten
     1/2  pound         escarole -- cut into chiffonade
                        --or fresh spinach
                        --or romaine lettuce
     1/2  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



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




                   - - - - - - - - - - - - - - - - - -