Categories: Soup

Ingredients

• 4 cups chicken stock
• 3 tbsp cornstarch
• 3 egg whites, beaten slightly
• 1 tbsp chervil leaves, whole
• 2 tbsp Italian Parsley, whole
• 1 tsp thyme, whole
• 2 tbsp thinly sliced chives
• 2 tsp lemongrass, purple inner part only

Directions

1. Bring stock to a boil; meanwhile, mix cornstarch with a little water until smooth. Pour mixture into boiling stock, stirring well until it returns to a boil and thickens slightly.

2. Slowly add egg whites, while stirring constantly to make “threads” as in egg drop soup.

3. Add whole herbs and lemongrass; then remove from heat. Cool a bit before serving.

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