Egg Soup

Course : Soups
Serves: 1
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6 Cups chicken broth
4 Large eggs
3 cups romaine lettuce -- chopped (can substitute spinach if desired)
1 Dash salt and pepper
1/4 Cup grated parmesan cheese

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.


Nutritional Information:

584 Calories (kcal); 32g Total Fat; (51% calories from fat); 59g Protein; 8g Carbohydrate; 764mg Cholesterol; 5351mg Sodium

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