– 2 Quarts chicken stock
– 4 eggs
– sea salt and pepper
– 2 TBSP finely chopped parsley (optional)
– 1 cup greens of choice (swiss chard, kale, or spinach)
– 4 TBSP finely shredded Parmesan cheese (optional)
Bring stock to a boil and skim. Meanwhile, whisk the eggs. While the stock is boiling vigorously, add the greens cook for 5 minutes then add eggs in a thin stream, all the while beating the soup with a whisk. Season to taste. Serve into bowls and add cheese and/or parsley to taste!
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