Cinderella’s Herb and Egg White Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 4 cups chicken stock
  • 3 tbsp cornstarch
  • 3 egg whites, beaten slightly
  • 1 tbsp chervil leaves, whole
  • 2 tbsp Italian Parsley, whole
  • 1 tsp thyme, whole
  • 2 tbsp thinly sliced chives
  • 2 tsp lemongrass, purple inner part only

Directions

  1. Bring stock to a boil; meanwhile, mix cornstarch with a little water until smooth. Pour mixture into boiling stock, stirring well until it returns to a boil and thickens slightly.

  2. Slowly add egg whites, while stirring constantly to make “threads” as in egg drop soup.

  3. Add whole herbs and lemongrass; then remove from heat. Cool a bit before serving.

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