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Egg Drop Soup




Source of Recipe


my grandma cut it out of a magazine, it was by Margaret Fulton






Recipe Introduction


Serves 6
The article described this one as nourishing but light and went on to say it is a good soup to serve before a light main course





List of Ingredients



• 6 cups beef or chicken stock (can even use vegetarian)
  
• salt and freshly ground black pepper
  
• 3 eggs, seperated
  
• 4 tbs grated parmesan cheese
  
• freshly grated nutmeg
  
• crusty italian bread to serve
  






Instructions



1. Heat stock in a large saucepan and season to taste with salt and pepper
   
2. Beat egg whites until they form soft peaks and beat egg yolks lightly
   
3. combine whites and yolks with cheese and a few gratings of nutmeg.
   
4. When soup boils stir in egg mixture then remove from heat and serve immediately with the bread.