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Egg-Drop Soup

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<p><a href="http://www.flickr.com/photos/theresac/4804365429/">Image Credit</a></p>
Ingredients
  Chicken stock 6 Cup (96 tbs)
  Clarified butter 2 Teaspoon
  Uncooked long grain rice 1⁄4 Cup (4 tbs)
  Chicken livers 6 , cooked and chopped
  Egg yolk 1 , beaten
  Snipped parsley 2 Tablespoon
  Salt To Taste
  Freshly ground white pepper To Taste
  Snipped chives 1 Tablespoon
Directions

Heat stock to boiling in a medium saucepan.
Heat butter in a small skillet until bubbly; stir in rice.
Cook and stir rice until lightly browned; stir into boiling stock.
Simmer covered until rice is tender (about 25 minutes).
Stir liver, egg yolk, and parsley into stock; cook and stir until egg is cooked and liver hot (about 2 minutes).
Season to taste with salt and pepper.
Spoon into bowls; garnish with chives.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Poultry

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