Spinach Egg Drop Soup

by einar

Servings: 6 servings

INGREDIENTS

1 lb. frozen chopped spinch
1 quart chicken stock
1 lg. onion, chopped
3 eggs beaten
1-1/2 cups Parmesan cheese
Salt and white pepper, to taste
Corn starch and water, to thicken

INSTRUCTIONS

Saute onion in butter until translucent in a large pot. Add salt and white pepper. Pour in chicken stock. Bring to a rolling simmer. In a small bowl blend with a fork the beaten eggs and the parmesan cheese. Thicken the stock with the corn starch and water. Thicken to coat the back of a spoon. Add the spinch and stir slowly. Drizzle in the egg and Parmesan blend slowly as well. Let simmer for five minutes and serve.

CHEF COMMENTS

This is a fast and easy soup to make. I had a old time chef show me this one a long time ago. It was when he was in a hurry and needed it fast. I had made it in 15 minutes my self at work.

Tagged: eggdropsoup, soups add tags

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