Egg Blossom Soup

“The hands that help are better far than lips that pray.” –Robert G. Ingersoll

  • 3 cups chicken stock, canned or fresh
  • 1 teaspoon salt
  • 1 tablespoons cold water or chicken stock
  • 1 tablespoon cornstarch
  • 2 eggs beaten
  • Scallions, sliced

Bring chicken stock and salt to boil.  Combine cold water and cornstarch until smooth.  Stir into stock.  Cook until clear and slightly thick.  Slowly add eggs to hot stock, stirring constantly.  Serve at once.  Garnish with sliced scallions.  Yield: 4 servings.

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