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Egg Ribbon Soup

6 c Chicken broth
4 Eggs, lightly beaten
1/2 lb Escarole, cut into chiffonade, or fresh spinach or romaine lettuce
1/2 c 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


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