Egg drop soup #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken stock - see \"Chicken Stock - Chinese\" |
| Salt | ||
| 6 | Eggs - at room temperature, beaten | |
| ½ | cup | Green onions - thinly sliced |
Directions
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, 1991.