Procedures:
| 1 | Boil the stock. | | 2 | Add the butter, mint, basil, coriander and parsley and cook 5 minutes. | | 3 | Beat the eggs with the salt and pepper. | | 4 | Pour mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. | | 5 | The soup will be thick and very flavorful. | | 6 | When serving, add parmesan cheese to taste. |
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