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Categories:
chicken broth onion garlic stalks celery carrots broccoli cauliflower head head chicory eggs Parmesan croutons
Viewed: 49 - Published at: 5 years agoIngredients
- 1 large can chicken broth
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 stalks celery, chopped
- 3 carrots, peeled and diced
- 1 c. broccoli (fresh), cut up
- 1 c. cauliflower (fresh), cut up
- 1 small head escarole, chopped
- 1 small head chicory, chopped
- 3 to 4 eggs, beaten
- Parmesan
- croutons
Method
- In a large stockpot, saute the onions, garlic and celery until tender.
- Add the chicken broth.
- Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory.
- Again, let simmer until these vegetables are done.
- In a separate bowl, beat the eggs.
- Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked.
- Serve with Parmesan cheese and croutons.
- If the broth should boil down, add more broth.
