*  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
 
 
 
 
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