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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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