Egg Drop Soup with Spring Greens

• 6 cups vegetable stock
• 1 cup cleaned, trimmed and chopped dandelion greens
• 1 cup cleaned, trimmed and chopped arugula leaves
• 1 cup cleaned, trimmed and chopped sorrel leaves
• 1 cup fresh peas, blanched, or frozen peas, thawed
• Salt and freshly ground black pepper to taste
• 3 large eggs, well beaten
• 1/4 cup grated parmesan cheese for garnish
• 1/4 cup crumbled feta cheese for garnish

1. Place vegetable stock in large soup pot, and heat over high heat.
2. When stock comes to a boil, stir in dandelion greens, arugula leaves, sorrel leaves and peas.
3. When soup returns to a simmer, reduce heat to medium-low, and cook about 1 minute.
4. Season to taste.
5. Pour eggs gradually into soup, stirring constantly, allowing egg threads to form.
6. Remove from heat, ladle into individual soup bowls, garnish with cheeses and serve immediately.

vegetable stock, dandelion greens, arugula, sorrel leaves, fresh peas, salt, eggs, parmesan cheese, feta cheese

Taken from www.vegetariantimes.com/recipe/egg-drop-soup-with-spring-greens/ (may not work)