Herb and Egg Soup
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.