"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Egg Drop Soup Recipe

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This recipe for Egg Drop Soup, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Groskopf
Added: Thursday, May 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Chicken Broth
Salt
Ground White Pepper
Pinch of Cayenne Pepper
1/2 Cup Frozen Peas
16 Medium Shrimp (shelled & deveined)
2 Tablespoons Cornstarch dissolved in 1/4 cup water
2 Eggs Lightly Beaten with 1 Teaspoon Soysauce
2 Green Onions Sliced Thin

Directions:
Directions:
Heat broth, salt, pepper and cayenne pepper in un-covered wok at 225 degrees to just under a boil.

Add peas, cook 1 minute. Add shrimp, cook until pink. Add cornstarch, stirring till slightly thickened. Turn wok off, swirl in eggs using a fork. Garnish with green onions.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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