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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

EGG FLOWER SOUP Recipe

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This recipe for EGG FLOWER SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups chicken broth
3 eggs beaten
1 tsp. Salt
6 oz. Frozen peas
1 tsp. white pepper
1 tsp. Sesame oil
2 green onions
1 small can water chestnuts
2 T. Corn starch
¼ cup cold water
Directions:
Directions:
In a 3 quart saucepan, bring chicken broth to a boil. Slowly pour in beaten eggs and gently stir constantly with wire whisk. Add salt, peas. pepper, onion, and water chestnuts. Bring to a boil and mix corn starch with cold water and add to broth cook about 3 minutes to slightly thicken. Cook until all ingredients are heated through. About 3 minutes.
Makes about 4 to 6 servings.
Personal Notes:
Personal Notes:
“A good person produces good words from a good heart.”
Matthew 12:35

 

 

 

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