Egg Drop Soup
3 cups chicken stock
2 eggs, beaten well
5 spinach leaves
salt and white pepper to taste
Put chicken stock in a saucepan. Cook over medium high heat until it boils.
Dribble egg slowly into boiling stock while stirring constantly with a spoon.
Slice spinach to strips. Add spinach. Heat thoroughly. Serve hot. Season with
salt and white pepper.