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Egg-Flower Soup

One of the simplest soups to make, egg-flower complements nearly any menu. Once the stock simmers, assembling the soup takes only 30 seconds.

4 cups chicken stock
6 slices fresh ginger
Salt and black pepper, to taste
1/4 cup thinly sliced green onion
1/2 cup fresh or frozen peas
3 eggs, lightly beaten

Add ginger to stock; bring to a boil. When boiling, discard ginger and season stock to taste with salt and pepper. Add green onions and peas. Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen. Serves 6 with other dishes.

Thursday, January 18, 2001

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