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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Chinese Egg Drop Soup I

Serves  4   


• 3 cups chicken stock
• 2 eggs (beaten well)
• 5 spinach leaves

1. Put chicken stock in a saucepan.  Cook over medium-high heat until it boils.
2. Dribble egg slowly into boiling stock while stirring constantly. 
3. Slice spinach to strips.  Add spinach. 
4. Heat thoroughly. 
5. Serve hot.

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