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Ingredientes

  • 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

Direcciones

  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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