Ingredients Edit

Directions Edit

  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.
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