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Yield:
6 )
Ingredients:
Instructions:
Instructions: This soup was popular as far back as the 16th century. It is light and tasty and is a good way of using up chicken stock. It is also quick and easy to make. Bring the stock to a rolling boil. Remove from the heat and using a balloon whisk gradually pour in the eggs and sherry whisking hard. Ladle into warm soup cups add cheese and chives to each serving.
Serves 6) Email this Recipe:
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