2 qts. chicken broth
2 med. tomatoes (garden fresh, optional)
2 tbsp. cooked peas
1 tsp. dry sherry
1/4 tsp. salt or to taste
Dash of white pepper or to taste
1 tbsp. cornstarch
2 tbsp. water
2 eggs

Cut tomatoes into wedges. In a small bowl, beat eggs slightly. In another small bowl, mix cornstarch and water to make a paste. Pour chicken broth into a large saucepan and bring to a boil. Add tomatoes, peas, sherry, salt, and white pepper. Add the cornstarch paste to saucepan and thicken slightly. Slowly pour eggs into saucepan. Turn off heat and stir gently until eggs start to float on top. Makes 8 servings.