Egg Drop Soup with Spring Greens

Description
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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
 * 1/4 CUP GRATED PARMESAN CHEESE FOR GARNISH
 * 1/4 cup crumbled feta cheese for garnish

Directions
1. Place vegetable stock in large soup pot, and heat over high heat. When stock comes to a boil, stir in dandelion greens, arugula leaves, sorrel leaves and peas.

2. When soup returns to a simmer, reduce heat to medium-low, and cook about 1 minute. Season to taste.

3. Pour eggs gradually into soup, stirring constantly, allowing egg “threads” to form. Remove from heat, ladle into individual soup bowls, garnish with cheeses and serve immediately.