I thought I would add recipes that I might try or have tried. Today's recipe is

Chinese Egg- Flower Soup

4 c. reduced sodium chicken broth
3 tbsp. cornstarch
2 large eggs, lightly beaten
1 tsp. rice wine vinegar
1 1/3 c. thawed frozen peas

Bring brothe to boil in large saucepan over medium
heat.Whisk cornstarch and 1/4 cup of cold water in
small cup until smooth; whisk cornstarch mixture into
broth. Simmer until soup thickens slightly, about 2
minutes. Reduce heat until broth barely simmers. Slowly
drizzle eggs into soup while stirring quickly in a
circular motion, cook 1 minute and remove from heat.
Stir in vinegar.
Meanwhile, heat peas according to package directions and divide
evenly among 4 bowls. Ladle soup over peas.


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