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Swiss White Soup
from the kitchen of Sharmagne Leland-St. John

9 cups vegetable, chicken or turkey broth
3 large eggs, well beaten
2 heaping spoonfuls flour
1 cup half and half
Salt and white pepper to taste

In a soup kettle bring the broth to a boil.
Beat the eggs, the flour and half and half.
Pour gradually through a sieve into the
boiling soup. Season with the salt and pepper.
Serve immediately.

Serves 6.
 

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