Title: Herb and Egg Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 3 | pt | Chicken stock |
| 1 | tb | Butter |
| 2 | tb | Fresh chopped mint |
| 3 | tb | Fresh chopped basil |
| 1 | tb | Chopped coriander |
| 2 | tb | Chopped italian parsley |
| 2 | | Eggs |
| | | Salt and pepper to taste |
| | | Parmesan cheese |
Boil the stock. Add the butter, mint, basil, coriander and
parsley and cook 5 minutes. Beat the eggs with the salt and
pepper. POur mixture slowly into the boiling broth, mixing with
a wire whip so that the egg does not coagulate into one lump.
The soup will be thick and very flavorful. When serving, add
parmesan cheese to taste.