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Floating Custard Soup Recipe

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This recipe for Floating Custard Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cans (10-1/2 oz) chicken broth skimmed of fat
plus 1/2 tsp soy sauce
3 eggs
3/4 teas soy sauce
8 thin slivers lemon peel
2 scallions with tops, sliced thin
1/4-1/2 c raw spinach, cut in strips

Directions:
Directions:
In a small bowl beat the eggs with 3/4 tsp soy sauce until yolks and whites are thoroughly mixed. Bat in 1/2 cup of the chicken broth. Pour egg mixture into a small flat pan (small cake pan or loaf pan is good). Cover pan with foil and place on a rack in a large pot of boiling water. Steam for 20 minutes or until custard is firm and a knife inserted in center comes out clean. Remove from pot, open foil covering, and let cool.

About 10 minutes before serving, heat the broth until almost boiling. Cut the custard into four neat squares and put into bowls with 2 slivers lemon peel, scallion and raw spinach. Pour in hot broth and serve immediately.

 

 

 

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