PASSOVER EGG DROP SOUP

Serving Size : 4

• 1 quart chicken broth
• 3 tablespoons potato starch
• 1/2 cup cold water
• 1 egg
• 2 teaspoons cold water

Bring broth to a boil. Dissolve cornstarch in water and add to broth, Bring to a boil again and remove from heat. Slowly pour in the egg, stirring constantly in one direction only.

Serving Ideas : Serve with toasted farfel

From: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL)

BACK to Passover on the Net's Passover Recipes