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Eggflower Sprout Soup


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Member since 2014

Serves Serves 5 | Prep Time | Cook 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


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.


Pairs Well With


Notes

A dash of local for every season
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