6 cups low-sodium chicken broth
3 garlic cloves, minced
1 pound (6-8 stems with leaves) Swiss chard, very thinly sliced
2 tablespoons freshly grated Parmesan, plus more for serving
2 large eggs, beaten
Salt and pepper, to taste
Combine broth and garlic in a large saucepan and bring to a boil
over medium-high heat. Add the chard, cover, reduce the heat to
medium, and cook until the chard is tender, about 8 minutes.
Stir in the Parmesan and simmer for 1 minute. Beat the eggs in
a small bowl. Bring the soup to a boil. With a fork, gradually stir
the eggs into the soup. Cook briefly, stirring constantly with a
fork until threads appear, less than 1 minute. Season with salt,
pepper, and Parmesan.
*Adapted from Andrea Chesman’s Garden-Fresh Vegetable Cookbook
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