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Egg Flower Tomato Soup |
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Serves: 6 Print this Recipe1 onion thinly sliced 4 tomatoes skinned, seeded and chopped 1 tablespoon vegetable oil 4 cups chicken broth canned Salt and pepper to taste 1 egg beaten Fresh parsley Sauté onion and tomatoes in vegetable oil for 5 minutes without browning. Pour off oil, add broth and seasonings and simmer for 30 minutes. Add beaten egg, pouring slowly while stirring constantly until egg separates into shreds. Serve with a tiny piece of parsley floating on top. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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