Clear Chicken & Egg Soup
Source of Recipe
Internet
List of Ingredients
1 ts Salt
1 tb Rice wine vinegar
4 Eggs
3 3/4 c Chicken stock
1 Leek, sliced
4 1/2 oz Broccoli florets
1 c Shredded cooked chicken
2 Open-cap mushrooms, sliced
1 tb Dry sherry
Dash of chili sauce
Chili powder, to garnish
Recipe
Bring a large saucepan of water to a boil and add the salt and rice wine vinegar.
Reduce the heat so that it is just simmering and carefully break the eggs into the water,
one at a time. Poach the eggs for 1 minute. Remove the poached eggs with a slotted
spoon and set aside. Bring the chicken stock to a boil in a separate pan and add the leek,
broccoli, chicken, mushrooms, and sherry, and season with chili sauce to taste. Cook
for 10-15 minutes. Add the poached eggs to the soup and cook for a further 2 minutes.
Carefully transfer the soup and poached eggs to 4 individual soup bowls. Dust with a little
chili powder to garnish and serve immediately.
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