3 pt Chicken stock
1 tb Butter
2 tb Fresh chopped mint
3 tb Fresh chopped basil
1 tb Chopped coriander
2 tb Chopped Italian parsley
2    Eggs
Salt and pepper to taste
Parmesan cheese

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