LEMON, EGG AND PARMESAN SOUP
8 c. chicken stock or broth
2 T. finely shredded lemon peel
2 T. lemon juice
1/3 c. grated Parmesan cheese
Salt and white pepper
3 eggs, beaten
2 T. snipped fresh marjoram or oregano
In a Dutch oven or large saucepan, heat chicken stock and lemon juice to simmering.
Stir in lemon peel and Parmesan. Season to taste with salt and pepper.
Pour the beaten eggs into the soup in a steady stream while stirring two or three times to create shreds. Stir in marjoram; serve immediately.