Yield: 4 servings
Measure | Ingredient |
---|---|
2 eaches | Eggs |
1 teaspoon | Salt |
2 cups | Basic Stock |
2 teaspoons | Finely chopped green onions |
In a small bowl, beat eggs with a pinch of salt; set aside.
In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute.
Place remaining salt and onions in a serving bowl. Add soup; serve hot.
Makes 4 servings.
Posted by Claire Carter. Courtesy of Fred Peters.