Print Herb and Egg Soup Recipe
Herb and Egg Soup
1 Tablespoon Butter
3 Pints Chicken Stock
2 Eggs beaten
2 Tablespoons Italian Parsley Chopped
1 Tablespoon Cilantro Chopped
2 Tablespoons Fresh Mint Leaves Fresh Chopped
3 Tablespoons Basil Fresh Chopped
1. Boil the stock.

2. Add the butter, mint, basil, coriander and parsley and cook 5 minutes.

3. 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.

4. The soup will be thick and very flavorful. When serving, add Parmesan cheese to taste.