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PrintASPARAGUS EGG FLOWER SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat stock. Add asparagus and liquid. When boiling, add shredded chicken and season to taste.
- Blend corn flour mixture into soup, stirring to thicken. When boiling, remove from heat.
- Pour in egg slowly.
- Garnish with shallot.
INGREDIENTS
- 2 liters chicken stock
- 500 grams canned asparagus cuts, reserving canned liquid
- 300 grams chicken, steamed and shredded
- Salt and pepper
- 2 tablespoons corn flour blended with
- 4 tablespoons stock
- 4 eggs, lightly beaten
- 2 shallot, finely chopped
4 comments for “Asparagus Egg Flower Soup”
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Posted Tuesday, February 7, 2023 at 1:37:21 PM