1 1/2 quarts chicken broth or clear soup stock 2 Tbsp. cornstarch, mixed in 1/4 cup cold water 2 eggs, slightly beaten with a fork 2 scallions, chopped, including green ends
Bring soup stock to a bowl. Slowly pour in the corn starch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once Serve with chopped scallions on top. -- Rec.food.recipes is moderated by Patricia Hill at [email hidden]. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: cdkitchen.comrfrOpen ↗recipes.alastra.comrecipes.alastra.comOpen ↗
