January 7, 2012

Egg Drop Soup

I believe this is the simplest soup I've ever made, and it tastes essentially identical to the version served at many Chinese restaurants. It's not gourmet, but it's quick, easy and a nice start to a meal.

Egg Drop Soup
4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. chopped green onions
1/4 tsp. salt

Heat broth to boiling in medium saucepan. Reduce heat to low, and place a wire mesh sieve over the saucepan. Strain eggs through sieve into the pan. Remove from heat. Stir in onions and salt. Makes 4 servings.

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