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
- 3 large eggs, well beaten
- 1/4 cup grated parmesan cheese for garnish
- 1/4 cup crumbled feta cheese for garnish
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