Aromatic herbs soup	(4 servings)

• 350g herbs
• 100g onion
• 4 tablespoons extra virgin olive oil
• 1 l vegetable stock (1)
• 2 eggs
• 40g Parmesan cheese
• nutmeg, salt

Preparation method

• Cleanse the herbs removing the hard part of the stalk. Wash, drain and slice into thin strips. In a pan brown the onion in extra virgin olive oil.
• Add the herbs, vegetable stock just boiled.
• Let cook on a medium flame for 30 minutes stirring constantly. Meanwhile, mix the eggs with Parmesan cheese, salt and nutmeg.
• When the soup is cooked, pour into it the mix just prepared and stir it well. Pour the soup into a tureen and serve immediately.
  
  (1) Boil a carrot, an onion, a stem of celery and a little tomato in slightly salted water for half an hour.