Chinese Egg Flower Soup (Ww) - cooking recipe

Ingredients

4 cups chicken broth
3 tablespoons cornstarch
2 eggs, lightly beaten
1 teaspoon rice wine vinegar
1 1/2 cups frozen peas, thawed

Preparation

In a large saucepan bring broth to a boil over medium heat.
Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.