grue 1 #1 February 23, 2007 This is for a very large batch, just cut the recipe in half if you want less... You will need: About a pound of diced chicken breast [URL]http://spiceweasel.net/soup/chicken.jpg[/URL] Two or three decent sized cans of creamed corn. I like to use a lot, makes for a hardier soup: [URL]http://spiceweasel.net/soup/corn.jpg[/URL] Six cups of chicken broth/stock - You can make it or buy it, doesn't matter. [URL]http://spiceweasel.net/soup/chickenjuice.jpg[/URL] Five eggs [URL]http://spiceweasel.net/soup/egg.jpg[/URL] 2 tablespoons of corn starch 4 tablespoons of cold water Cook the chicken pieces, then place into a large pot. Add chicken juice, and corn. Heat on medium until it boils, stirring occasionally. While the soup is heating: Separate the egg whites and toss the shells and yolks. Blend the cold water and corn starch, then set aside. Once soup has begun to boil, add the cold water and corn starch, and stir in. At this point, you should whip the egg whites until they are frothy. Lower heat on the soup, and stir in the egg whites. Let soup simmer until it is slightly foamy on top. Stir up, put into bowls, and serve hot. Add a little parsley on top if desired. [URL]http://spiceweasel.net/soup/soup.jpg[/URL] Enjoy!cavete terrae. Quote Share this post Link to post Share on other sites
monkycndo 0 #2 February 23, 2007 Don't serve it yet. I'd be there already, but the damn Kon-Tiki2 sprung a leak and I'm losing time having to bail so often.50 donations so far. Give it a try. You know you want to spank it Jump an Infinity Quote Share this post Link to post Share on other sites
1969912 0 #3 February 23, 2007 Looks like a JA Henckels knife. Bought a set for my parents a while back. Good stuff. "Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ." -NickDG Quote Share this post Link to post Share on other sites
