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Receta Egg Drop Soup

Name: Egg Drop Soup
Cuisine: American
Ingredients: 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

de DCMH

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American

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

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