Egg Ribbon And Parmesan Soup Recipes

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EGG RIBBON SOUP



Egg Ribbon Soup image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

6 cups chicken broth
4 eggs, lightly beaten
1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
1/2 cup grated Parmesan cheese

Steps:

  • Bring broth to a boil. Add greens and bring back to a simmer
  • Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
  • Ladle into soup bowls and sprinkle Parmesan over top.

EGG RIBBON SOUP WITH SHRIMP AND SPINACH



Egg Ribbon Soup with Shrimp and Spinach image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

6 cups chicken broth
8 ounces (net) peeled and deveined shrimp, cut into 1/2 inch chunks
1/2 pound spinach, stemmed and washed
4 eggs, lightly beaten
Salt and pepper
Oriental sesame oil, chili oil or chili paste to drizzle in, optional
Fresh lime wedges.

Steps:

  • Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
  • Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

EGG RIBBON AND PARMESAN SOUP



Egg Ribbon and Parmesan Soup image

Provided by Robyn Fuoco

Categories     Soup/Stew     Egg     Pasta     Parmesan     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

3 large eggs
3/4 cup grated Parmesan cheese, divided
6 cups low-salt chicken broth
3/4 cup tiny pasta (such as acini di pepe or orzo)
Chopped fresh Italian parsley

Steps:

  • Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

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