Chicken Soup Colbert Recipe

• 5 cups well seasoned chicken stock
• 1 cup diced cooked asparagus, fresh or canned
• 1 teaspoon corn syrup
• 1 tablespoon cornstarch
• 6 poached eggs

1. Bring the stock to boiling point.
2. Blend cornstarch with an equal quantity of cold water. Add to the stock.
3. Add the asparagus.
4. Put the soup in plates and into each serving put a carefully poached egg.
5. Dust with a little minced parsley or paprika and serve as the main course at luncheon or supper.

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