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Рецепт Egg Drop Soup

by DCMH

Ингредиенты

4 gallons chicken stock 1 1/2 lb mirepoix: peeled spanish onions 2 lbs washed, peeled, diced fine carrots 2 lbs washed diced finely celery 1 lb washed, peeled, and diced finely turnips

salt and pepper 36 eggs 1/2 cup worcestershire 1/4 cup hot sauce 4 bunches washed, chopped finely, fresh parsley

Инструкции

1. In a stock-pot, bring the chicken stock to a boil, add mirepoix and simmer for about 30 minutes until the vegetables are tender.
2. Just before service, whip eggs in a bowl, pour mixture through conlander into simmering soup, and cook for 2 minutes.
3. Season with worcestershire and hot sauce, salt and pepper, pan-up and garnish with fresh, chopped parsley.

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