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asked by Tina about 3 years ago
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added about 3 years ago


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pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

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.