Italian Egg Drop Soup
Italian Egg Drop Soup
Directions
- Bring the chicken stock to a low boil. Sauté all the vegetables in the olive oil and season. Set aside.
- Mix the cornstarch wit water to form a paste.
- Whisk the cornstarch mix into the chicken broth to thicken. Whisk the eggs and gently whisk them into the thickened broth pouring in a stream as you mix.
- Add the vegetables to the broth. Check seasoning. Garnish with cheese.
Ingredients
- 1 Tbsp. garlic, minced
- 1 1/2 cup cornstarch
- 12 Nature's Best Dairy® Egg(s)
- 2 cups Peak Fresh Produce® Onion(s), diced
- 1-2 Tbsp. Piancone® Oil, Olive
- 2 cup roasted red peppers, diced
- 1 cup Roma® Cheese Grated, Parmesan
- salt and pepper, to taste
- 2 bags spinach, fresh baby
- 4 qts. West Creek® Broth, Chicken
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
