4 c. water
3 beef or chicken bouillon
1 head endive, washed and
3 Tbsp. grated cheese
In small bowl beat eggs and cheese. In medium pot bring
water to boil; add bouillon cubes. When dissolved, add chopped
endive. Boil on low heat 20 minutes. Remove from heat. With
one hand stir soup vigorously while with the other hand slowly
pour in egg mixture (it should not appear creamy). Serve while
warm with biscuits. Makes 4 servings.
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