Quick Egg Drop Soup Print Email

6 cups rich chicken stock, More Than Gourmet Suggested
1/4 cup zucchini, bite-size
3-4 spears asparagus, bite-size
1/2 can creamed corn, or to taste
4 tsp. cornstarch
1 egg, well beaten
White pepper, green onion

Add zucchini and asparagus to cold chicken stock and bring to a boil over medium high heat, skim as needed. Add creamed corn and bring back to a boil. Season to taste with white pepper.

Dissolve cornstarch in an equal amount of water and temper into soup, boiling to thicken.

Slowly drizzle egg into simmering soup while stirring in one direction. Serve immediately scattered with slivered green onions and Asian hot sauce (if desired). 4-6 first course servings - Chef Mick Rosacci, Tony's

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