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Ingredients
- Chicken Stock 4gals
- Mirepoix:
- Onions, Spanish 1 1/2lbs. Peel, dice fine
- Carrots 2lbs Wash, peel, dice fine
- Celery 2lbs Wash, dice fine
- Turnips 1lbs Wash, peel, dice fine
- Salt and White Pepper To taste
- Eggs 36ech
- Worcestershire 1/2 cup
- Hot sauce 1/ cup Parsley, Fresh 4bunch Wash, chop fine
Directions
- In a stock-pot, bring the chicken stock to a boil, add the mirepoix, and simmer for about 30 minutes until the vegetables are tender. Just before service, whi eggs ina bowl, pour mixture through colander into simmering soup, and cook for 2 minuts. Season with Worcestershire sauce, hot sauce, salt and white pepper, pan-up garnished with fresh, chopped parsley.
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