Chef/owner Roy Huntrods,
Tuck into a soothing and fragrant bowl of egg drop soup.
2 cups chicken broth
2 oz Parmigiano-Reggiano cheese, grated
- In a small saucepan, bring chicken broth to a boil.
- In a separate bowl, whisk together egg and cheese.
- Pour egg and cheese into broth, stirring constantly until soup returns to a boil.
- Cook for an additional 1 minute. Remove from heat.
Yield 2 servings