Chinese Egg Flower Soup (Ww)
Only 3 points plus. Recipe source WW Just 5 Cookbook.
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, lightly beaten
teaspoon rice wine vinegar
cups frozen peas, thawed
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.
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