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#810063
EGG DROP SOUP
Ingredients
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1 1/4 pints chicken stock
1 scant teaspoon salt
2 1/2 tsp. cornstarch mixed with 5 tsp. chicken stock or cold water
1 egg, lightly beaten
1 spring onion, including the green top, finely chopped
Procedure
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Over a high heat, bring the chicken stock to the boil in a medium-sized
saucepan and add the salt. Give the cornstarch mixture a quick stir to
recombine it. and add it to the pan, stirring for a few seconds until
the stock thickens slightly and becomes clear. Slowly pour in the egg
and stir once gently. Immediately turn off the heat. Taste and add
more salt if needed. Pour the soup into a tureen or individual bowls,
garnish with the chopped onions and serve at once.
Submitted January 22, 1999
by Anonymous
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