Chicken Egg and Broccoli Soup
5-1/2 c. canned low-salt chicken broth
3-1/2 c. coarsely chopped broccoli florets from about 1-1/2 lb. broccoli
2 large eggs
4 tbsp freshly grated Parmesan cheese
Bring 5 cups chicken broth to boil in large pot. Add broccoli; reduce
heat and simmer until broccoli is just tender, about 5 minutes.
Meanwhile whisk eggs and remaining 1/2 cup broth in medium bowl to
blend well. Bring soup to boil. Very slowly pour egg mixture into soup
without stirring. Egg mixture will form fluffy clumps. Boil one
minute. Stir gently to blend. Season with salt and pepper. Ladle soup
into four bowls and sprinkle with Parmesan cheese.
Makes 4 servings--142 ccalories each.
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