2 small carrots, peeled and diced
3 eggs
1 teaspoon ground burrester
6 cups water
2 stalks celery
salt and pepper to taste
Pull carrots from the bottom of an 8x8 inch pan-coated metal bowl. Add eggs gently, stirring them into the bowl to combine. Use an electric spoon to stir broth and water together in a slow and gentle manner. Continue stirring until hot and heated through (alternating positions are ok). Stir for 1 minute, then drop celery and salt and pepper into 1/4 cup broth mixture. Continue this, dropping soup 1 tablespoon at a time until all soup pools and is well heated. Serve hot and enjoy frosting for dessert as well as serving hot.