Soup

Veg

  • Posted by: Tina
  • December 24, 2013
  • 968 views
  • 2 Comments

2 Comments

pierino December 24, 2013
This past weekend I made a soup to accompany a main dish. This based on a classic. But for some reason nobody in Ojai sells escarole so I substituted chard.
One box chicken stock
One bunch chard, washed and thinly sliced.
2 eggs
1 rind from parmigiano reggiano

Bring the stock to a simmer. Add the chard and the rind. Let that simmer for 15-20 minutes. Beat the eggs in a bowl. With a soup at steady simmer, gradually whisk in the eggs. You should get something resembling egg drop soup.
 
jmburns December 24, 2013
Grain
 
Recommended by Food52