Egg Drop Soup Recipe
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Ingredients
- 4 gallons chicken stock
- 1 1/2 lb mirepoix: peeled spanish onions
- 2 lbs washed, peeled, diced fine carrots
- 2 lbs washed diced finely celery
- 1 lb washed, peeled, and diced finely turnips
- salt and pepper
- 36 eggs
- 1/2 cup worcestershire
- 1/4 cup hot sauce
- 4 bunches washed, chopped finely, fresh parsley
Directions
- In a stock-pot, bring the chicken stock to a boil, add mirepoix and simmer for about 30 minutes until the vegetables are tender.
- Just before service, whip eggs in a bowl, pour mixture through conlander into simmering soup, and cook for 2 minutes.
- Season with worcestershire and hot sauce, salt and pepper, pan-up and garnish with fresh, chopped parsley.
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