Egg Drop Soup #2
Serves:
Ingredients:
6
c
Chicken stock - see "Chicken
Stock - Chinese"
Salt
6
Eggs - at room temperature,
beaten
1/2
c
Green onions - thinly sliced
Method:
In a large pot, bring the chicken stock to a boil over high heat.
Season to taste with salt.
Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute.
Pour the soup into a warm tureen.
Serve immediately with the green onions mounded in the center.
Recipe from Food & Wine, November, 199 1.