(also known as Roman Egg Drop Soup)
Courtesy of Brandon McGlamery
Luma on Park, Prato, Winter Park, Fla.
6 cups low-fat chicken broth
2 farm fresh eggs (whole)
1/4 cup microplaned Parmesan
4 leaves of fresh basil
Coarse black pepper
1. In a medium saucepan set over medium-high heat, bring the chicken broth to a simmer. Reduce the heat to medium-low and cook gently to concentrate the flavors, about 30 minutes.
2. In a small bowl, use a fork to beat the eggs with the Parmesan cheese. Return the soup to a simmer and while whisking the hot broth with a fork, slowly pour in the egg-cheese mixture, stirring until the eggs are set, 30 seconds to 1 minute.
3. Stir in the basil and black pepper and serve the soup with a squeeze of fresh lemon juice.