Herb & Egg Soup Recipe

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Herb & Egg Soup Ingredients

3 pt chicken stock
1 tbsp butter
2 tbsp fresh chopped mint
3 tbsp fresh chopped basil
1 tbsp chopped coriander
2 tbsp chopped italian parsley
2 eggs
1 salt and pepper to taste
1 parmesan cheese

A Recipe for
Herb & Egg Soup

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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This is a recipe for Herb & Egg Soup from the recipe cookbook of Recipes-to-go (Egg)

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Herb & Egg Soup

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Herb & Egg Soup Directions

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.

Serves: 1

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Herb & Egg Soup Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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