| Egg Drop Soup |
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3 cups chicken stock
2 eggs, beaten well
5 spinach leaves
salt and white pepper to taste |
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| Instructions |
| Put chicken stock in a saucepan. Cook over medium high heat until it boils. Dribble egg slowly into boiling stock while stirring constantly with a spoon. Slice spinach to strips. Add spinach. Heat thoroughly. Serve hot. Season with salt and white pepper.
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