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Egg Soup | ||||||
Course : Soups Serves: 1 |
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Ingredients:
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Preparation / Directions:Bring broth to a boil in a medium-sized pot over medium heat. Meanwhile
lightly beat eggs in mixing bowl. Rinse, stem and chop lettuce, add to broth
and bring liquid back to simmer. While whisking constantly, pour beaten eggs
into simmering broth. When the eggs enter the broth they will curdle into
ribbon shaped strands. Season the soup broth to taste with salt and pepper
and remove pan from heat. Ladle hot soup into bowls and sprinkle with
parmesan cheese. Serve.
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Nutritional Information:584 Calories (kcal); 32g Total Fat; (51% calories from fat); 59g Protein; 8g Carbohydrate; 764mg Cholesterol; 5351mg Sodium | ||||||