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In a soup pot, bring to chicken stock to a simmer. In a separate pot, combine the blanched peas, breadcrumbs, eggs, cheese, and salt and pepper, to taste, and stir well. Stir in a ladle of the chicken stock and cook over low heat, stirring constantly and gradually adding the warm stock, a ladle at a time, to keep the eggs from coagulating. Adjust the seasoning and serve.
Yield: 1 1/2 quarts