Friday, April 11, 2014

Egg Thread Soup With Asparagus, Plus

Photo: EverydayHealth.com
This egg thread soup with asparagus came to me by way of Facebook. I have never made egg drop soup, which is what this soup is, essentially. I made it for tonight's dinner, and it was a tasty success, taking 20 minutes from cutting board to finished soup. We like chunky soups with more flavor in my family, so below is my tweaked recipe:  

Egg Thread Soup With Asparagus, Plus

Ingredients: 

8 cups water
2 large (or 4 small) chicken bouillon cubes
4 large eggs
16 ounces asparagus, trimmed and cut into very small pieces
1 small onion, diced
2 celery stalks, diced
1 large carrot, sliced thin
1 cup of frozen mixed vegetables (green beans, lima beans, carrots, corn)
1 tablespoon fresh lemon juice
2 tablespoons soy sauce
1 teaspoon sesame sauce
extra sea salt to taste
Spices to taste: garlic powder, onion powder, black pepper, rosemary, parsley, a bay leaf, and a tiny sprinkle of red pepper flakes
A dash of Worcestershire sauce

Directions:
1. Pour the water into a big soup pot, add the chicken bouillon cubes.
2. Whisk the eggs into the cold water mixture.
3. Toss in the sliced and diced fresh asparagus, onion, celery, carrot.
4. Add the rest of the ingredients and spices.
5. Bring to a boil, cover and simmer until the vegetables are tender, about 12-15 minutes. 
6. Continue to whisk occasionally. Serve.

Egg thread soup is a complete protein and meal. It is a light dish, excellent for meatless Mondays, Lent Fridays, or soup and sandwich night. Quick, easy and "clean-fast" food. I will probably make it again. You can make a separate pot of pasta, quinoa, or other whole grains to eat with it.

It's Friday, so we had a glass of wine with dinner. Bon Appetit!

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2 comments:

  1. It looks great! We love home-made soups, specially me and my two girls.
    Thanks for sharing! :)

    ReplyDelete