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Herb and Egg Soup
3 pt Chicken stock
1 tb Butter
2 tb Fresh chopped mint
3 tb Fresh chopped basil
1 tb Chopped coriander
2 tb Chopped Italian parsley
Salt and pepper to taste
Boil the stock. Add the butter, mint, basil, coriander and parsley
and cook 5 minutes. Beat the eggs with the salt and pepper. Pour
mixture slowly into the boiling broth, mixing with a wire whip so
that the egg does not coagulate into one lump. The soup will be thick
and very flavorful. When serving, add parmesan cheese to taste.
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