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Ingredients
- 4 cups chicken stock
- 3 large egg whites, beaten
- 3 scallion greens, trimmed, finely sliced
Details
Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from foodnetwork.com
Preparation
Step 1
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.
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