Soups

Egg Soup

10
6
1 quart White Stock,
1 pint of Milk,
3 Yolks of Eggs,
1 oz. Sago,
1 Onion,
Salt and Pepper as necessary
Boil the sago, stock, and onion together till the sago is clear; then remove the onion. Season the soup with salt and pepper, to taste. Bring the milk to a boil. Whisk the egg yolks, then add them to the boiling milk. Pour the milk and egg mixture into the stock and whisk over heat. Do not let it boil, or it may curdle. Pour into a tureen and sprinkle with chopped parsley. Serve with fried wonton strips or bread.
Nutritions

Calories
158

Sodium
760mg
31% DV

Fat
5g
8% DV

Protein
8g
16% DV

Carbs
17g
5% DV

Fiber
2g
9% DV