Saturday, August 22, 2009

Egg Drop Soup

4 cups chicken broth
3 Tbs water
1 Tbs cornstarch
1 egg beaten
10-12 fresh snow peas
1 green onion finely sliced
¼ cup finely chopped ham (optional)

Bring the chicken broth to a simmer in a 2½ to 3 quart saucepan over med-high heat. In a separate bowl combine the water and cornstarch, then stir in the cornstarch mixture into the simmering broth.

Bring the chicken broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only,stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the it stand for a few minutes before serving

Serves 4

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