Ingredients:
5 cups chicken stock or 5 cups canned chicken broth
2 large eggs
3 tablespoons parmesan cheese, freshly grated
1/4 cup fresh Italian parsley, minced
salt & freshly ground black pepper, to taste
Directions:
In a large saucepan bring stock to a boil over moderate heat.
In a bowl beat together the eggs, Parmesan and parsley.
Reduce the heat to low and drizzle egg misxture into stock, gently stirring.
Simmer, stirring, just until eggs are set.
Season with salt and pepper. Because the parmesan cheese tends to be salty, I would eliminate the additional salt until soup is ready. Taste for flavour and then add salt as required.
Servings: 3-4
Time preparation: 10 min.
Time total: 20 min.