Egg Drop Soup

Recipe courtesy of Chef Curtiss Hemm, Pink Ribbon Cookbook.

Ingredients

1 1/2 qt. chicken broth, organic, low sodium
2 tbsp. corn starch
2 tbsp. water
2 large eggs, separated, whites reserved, yolks discarded
Sea salt, to taste
Black pepper, fresh ground, to taste

Directions

In a medium saucepot bring the chicken broth to a boil. In a small bowl combine the cornstarch and water and mix well. Add the cornstarch and water mixture to the boiling broth and mix well to combine. Return the broth to a boil and reduce heat to low. Simmer soup for five minutes. While soup simmers lightly beat the eggs. Add the egg whites to the soup and stir to make strands of egg throughout the soup. Divide the soup into bowls and serve. Serves 4.