Genoese Soup

Preparation:

Preparation: In a bowl, beat the eggs with a pinch of salt, a grind of pepper, the grated Parmesan cheese, the chopped basil and parsley. Peel and wash the lettuce and borage, then cut them into thin strips; chop the onions and 2 peeled cloves of garlic. Stew the vegetables in 2 tablespoons of oil and 30 g of butter for 10 minutes, add salt and pepper, then remove from the heat and add everything to the eggs. Pour the preparation into a buttered mold, in a layer of a couple of cm cook in a bain-marie, in the oven at 200 degrees for 35 minutes. Cut the mixture into cubes, distribute it between 4 cups and cover with hot broth.