HERB & EGG SOUP

      Title: HERB & EGG SOUP
  Categories: Soups
       Yield: 1 Servings
  
       3 pt Chicken stock
       1 tb Butter
       2 tb Fresh chopped mint
       3 tb Fresh chopped basil
       1 tb Chopped coriander
       2 tb Chopped Italian parsley
       2    Eggs
            Salt and pepper to taste
            Parmesan cheese
  
   Boil the stock. Add the butter, mint, basil, coriander and parsley
   and cook 5 minutes. Beat the eggs with the salt and pepper. POur
   mixture slowly into the boiling broth, mixing with a wire whip so
   that the egg does not coagulate into one lump. The soup will be thick
   and very flavorful. When serving, add parmesan cheese to taste.

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