Egg Drop Soup

1 medium onion, diced

4 stalks celery, diced

1 tbsp butter

8 cups chicken broth

1/2 tsp ground ginger

1/2 tbsp soy sauce

1 tbsp sesame oil

3 tbsp arrowroot powder (or cornstarch)

3 tbsp water

6 farm fresh eggs

Melt the butter over medium-low heat and saute the onion and celery. Add the broth; then add the ginger, soy sauce, and sesame oil. Bring to a boil. Mix the arrowroot powder and water. Reduce the heat to medium-high and add the mixture. Cook for 5 min without vigorous bubbling, stirring occasionally.

Whisk the eggs together and pour into the soup - very slowly for thin ribbons and a faster drizzle for thicker noodles (but please do not pour it all in at once!). Serve immediately.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2009/07/egg-drop-soup.html