6 cups chicken broth
4 eggs — lightly beaten
1/2 pound escarole — cut into chiffonade
–or fresh spinach –or romaine lettuce 1/2 cup 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.
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97