Recipe information
Yield
Makes 4 servings
Ingredients
5 1/2 cups canned low-salt chicken broth
3 1/2 cups coarsely chopped broccoli florets (from about 1 1/2 pounds broccoli)
2 large eggs
4 tablespoons freshly grated Parmesan cheese
Preparation
Step 1
Bring 5 cups chicken broth to boil in large pot. Add broccoli. Reduce heat and simmer until broccoli is just tender, about 5 minutes.
Step 2
Meanwhile, whisk eggs and remaining 1/2 cup broth in medium bowl to blend well. Bring soup to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. Season soup with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese.
Nutrition Per Serving
Per serving: calories
142; total fat
7 g; saturated fat
3 g; cholesterol
164 mg
#### Nutritional analysis provided by Bon Appétit
