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 ==
# 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.
# When soup returns to a simmer, reduce heat to medium-low, and cook about 1 minute.
# Season to taste.
# 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.
Category:Vegetarian Soup Recipes
Category:Egg Recipes
Category:Dandelion Recipes
Category:Parmesan cheese Recipes
Category:Pea Recipes
Category:Arugula Recipes
Category:Sorrel Recipes
Category:Feta Recipes