Chinese Asparagus Soup
|Chicken stock||2 Cup (32 tbs)|
|White wine||1 Tablespoon|
|Cooked tiny peas||2 Tablespoon|
|Cooked asparagus spears||4 (Use Slender Ones)|
1 Peel and chop up the onions so as to obtain the equivalent of 3 tablespoons. Mix 2 tablespoons of cold water with the cornstarch. Break an egg into a bowl and beat until blended.
2 Heat the oil in the saucepan, put in the chopped onions and saute slowly until lightly browned. Add the chicken stock with salt and pepper, and mix in the cornstarch, stirring all the time.
3 Then add the wine and peas and bring it to a boil. When the soup starts to thicken, slowly add the beaten egg, but keep stirring the whole time. When it thickens, remove from the heat.
4 Cut the asparagus into pieces and place them in bowls or soup plates. Add soup and serve.