Chinese Egg Flower Soup (Ww) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Only 3 points plus. Recipe source WW Just 5 Cookbook. Ingredients:
4 cups chicken broth |
3 tablespoons cornstarch |
2 eggs, lightly beaten |
1 teaspoon rice wine vinegar |
1 1/2 cups frozen peas, thawed |
Directions:
1. In a large saucepan bring broth to a boil over medium heat.
2. Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
3. Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
4. Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.
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