| 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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