Scallion Straciatella

• 1 1/2 cups scallions, finely chopped (about one bunch)
• 2 tablespoons butter
• 4 cups well-flavored chicken stock
• 2 eggs
• 1 tablespoon water
• 3 tablespoons freshly grated parmesan cheese

1. In a two-quart saucepan sautee scallions in butter until tender but still bright green.
2. Add chicken stock and simmer for five minutes.
3. Beat eggs with water.
4. Bring soup to a simmer and stir it with a fork while allowing the egg mixture to dribble into the soup slowly.
5. Lower heat, taste for seasoning and serve with grated cheese dusted on top of each portion.

scallions, butter, wellflavored chicken stock, eggs, water, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/5821 (may not work)