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Egg Drop Soup With Spring Greens

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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

1/4 cup grated parmesan cheese for garnish

1/4 cup crumbled feta cheese for garnish

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