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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.
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.