Escarole Soup

• 1 large can chicken broth
• 1 onion, chopped
• 2 garlic cloves, crushed
• 3 stalks celery, chopped
• 3 carrots, peeled and diced
• 1 c. broccoli (fresh), cut up
• 1 c. cauliflower (fresh), cut up
• 1 small head escarole, chopped
• 1 small head chicory, chopped
• 3 to 4 eggs, beaten
• Parmesan
• croutons

1. In a large stockpot, saute the onions, garlic and celery until tender.
2. Add the chicken broth.
3. Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory.
4. Again, let simmer until these vegetables are done.
5. In a separate bowl, beat the eggs.
6. Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked.
7. Serve with Parmesan cheese and croutons.
8. If the broth should boil down, add more broth.

chicken broth, onion, garlic, stalks celery, carrots, broccoli, cauliflower, head, head chicory, eggs, parmesan, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509984 (may not work)