Egg Drop Soup with Spring Greens

Ingredients

 * 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
 * ¼ cup grated Parmesan cheese for garnish
 * ¼ cup crumbled feta cheese for garnish

Directions

 * 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.