Boil the stock. Add the butter, mint, basil, coriander and parsley and cook 5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. The soup will be thick and very flavorful. When serving, add parmesan cheese to taste.
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|Serving Size: 1 Serving (4911g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 887 (40%)|
|Amt Per Serving||% DV|
|Total Fat 98.6g||131 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 2231.9mg||687 %|
|Sodium 8699.7mg||300 %|
|Potassium 6122.1mg||161 %|
|Total Carbohydrate 182.7g||54 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 168.5g|
|Protein 148.6g||212 %|
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Calories per serving: 2197
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