Egg drop soup
Recipe 1 Ingredients 6 cups reduced-sodium chicken broth 2 large eggs 2 tablespoons freshly grated Parmesan 2 tablespoons chopped flat-leaf parsley 2 tablepoons chopped fresh basil leaves 1 cup lightly packed spinach leaves, cut in thin strips Salt and freshly ground black pepper Directions Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve. ------------------------------------------------- Recipe 2. Ingredients 6 cups brown chicken stock, recipe follows...