Recipe: Egg-Flower Soup
SoupsEGG-FLOWER SOUP
One of the simplest soups to make, egg-flower complements nearly any menu. Once the stock simmers, assembling the soup takes only 30 seconds.
4 cups chicken stock
6 slices fresh ginger
Salt and black pepper, to taste
1/2 cup fresh or frozen peas
1/4 cup thinly sliced green onion
3 eggs, lightly beaten
Add ginger to stock; bring to a boil.
When boiling, discard ginger and season stock to taste with salt and pepper. Add peas and green onions.
Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen.
Servings: 4-6
Source: Contra Costa Times, January 24, 2001
One of the simplest soups to make, egg-flower complements nearly any menu. Once the stock simmers, assembling the soup takes only 30 seconds.
4 cups chicken stock
6 slices fresh ginger
Salt and black pepper, to taste
1/2 cup fresh or frozen peas
1/4 cup thinly sliced green onion
3 eggs, lightly beaten
Add ginger to stock; bring to a boil.
When boiling, discard ginger and season stock to taste with salt and pepper. Add peas and green onions.
Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen.
Servings: 4-6
Source: Contra Costa Times, January 24, 2001
MsgID: 3138192
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less (45)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less (45)
Board: Daily Recipe Swap at Recipelink.com
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