Egg Ribbon Soup

Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Spoonbread/Pantry Soups

Egg Ribbon Soup

Name: Egg Ribbon Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

Directions

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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Show: Cooking Monday-Friday

Episode: Spoonbread/Pantry Soups

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