Sopa de huevo (Mexico)
The Chinese aren't the only ones who can produce an outstanding egg soup. This one has many of the same ingredients, but makes for a delightful variation.
Instructions
Bring the chicken broth to a slow boil.
While you're waiting, whip the eggs together with the flour using a whisk.
Add the egg-flour mixture. Simmer for another ten minutes, stirring occasionally to make sure the eggs don't clump.
Top with a little parsley and sprinkle chili powder on top.
Total time
20 minutes
Cooking time
10
Preparation time
10
Yield
4 servings
very easy, simmer
soups, appetizers, meatless
Mexican food recipes
Food in America
Food in America