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Thursday, November 5, 2009

Star Pasta Egg Drop Soup

4 cups chicken or vegetable stock
1/3 cup tiny star pasta
1 egg
2 green onions, chopped (optional)
salt and pepper to taste

Pour the stock into a saucepan.  Bring it to a boil on high heat, add the pasta and stir.  Bring to a boil then reduce heat.  Simmer, stirring occasionally for 5-10 minutes or until the pasta is cooked.  In a small bowl or cup, beat the egg with fork until frothy.  Bring the soup to a rapid boil.  Slowly pour the egg into the soup, stirring constantly with a wooden spoon.  Remove from heat immediately.  Add green onions, salt and pepper.  Serve topped with fresh chopped parsley.

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