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Iceberg Lettuce Soup


6 c. chicken broth
1/4 c. finely silvered virginia ham
1 head firm iceberg lettuce, broken into 4″ chunks
1 egg, lightly beaten


Bring broth to boil.

Add ham and lower heat to simmer for 3 minutes.

Raise heat to a boil and add lettuce.

When lettuce starts to wilt, add egg and lower heat to simmer, while stirring until egg coagulates.

Serve immediately.

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