EGGFLOWER SPROUT SOUP

 

  • Cooking Time:
  • Servings: Serves 5
  • Preparation Time:

Ingredients

  • 4 C chicken or beef broth (or use bouillon cubes)
  • Salt if desired (not necessary if salty bouillon cubes are used)
  • Marjoram, basil, parsley flakes to taste
  • 2 eggs
  • 1 C alfalfa or mung bean sprouts, coarsely chopped

Directions

  • Heat broth.
  • Add seasonings.
  • Beat eggs well.
  • Drizzle beaten eggs into hot broth, stirring.
  • Eggs should set and become stringy; if not, increase heat.
  • Add sprouts.
  • If using alfalfa sprouts, allow to heat through only and remove from stove.
  • If using mung sprouts, simmer gently 2-3 minutes, then serve promptly.

Notes

Categories: Dinner  Eggs  Lunch  Soup  Soup  Vegetable 

Author Credit: Jean Goldstein Malamud

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