| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cklive18, Pdate | 1 | servings | |
INGREDIENTS
| 4 | c | Chicken stock |
| 3 | lg | Egg whites; beaten |
| 3 | Scallion greens; trimmed, finely | |
| ; sliced |
INSTRUCTIONS
In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve. Yield: 4 servings Converted by MC_Buster. Per serving: 138 Calories (kcal); 1g Total Fat; (8% calories from fat); 14g Protein; 5g Carbohydrate; 0mg Cholesterol; 8753mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9315 Converted by MM_Buster v2.0n.
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