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Saturday, February 12, 2011

CHINESE EGG SOUP

CHINESE EGG SOUP



Makes 6 servings
4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten

1. Bring chicken broth and peas to a boil in a large saucepan.

2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

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