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| Photo: EverydayHealth.com |
Egg Thread Soup With Asparagus, Plus
Ingredients:
6 cups water
2
large (or 4 small) chicken bouillon cubes
16
ounces asparagus, trimmed and cut into very small pieces
1
medium onion, diced
2
celery stalks, diced
3 medium carrots, sliced
1 large parsnip, sliced thin (If you don't have parsnip, leave it out.)
3 medium carrots, sliced
1 large parsnip, sliced thin (If you don't have parsnip, leave it out.)
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
Mince a whole clove of fresh garlic and toss it in too, if you have one.
4 large eggs
Directions:
1. Pour the water into a big soup pot, add the chicken bouillon cubes.
2. Toss in the sliced and diced fresh asparagus, onion, celery, carrot, parsnip.
3. Add the rest of the ingredients and spices.
4. Bring to a boil, cover and simmer until the vegetables are tender, about 12-15 minutes. I turn the heat off.
5. Whisk the raw eggs into the hot soup, which should cook the eggs.
6. Turn the flame back on if needed, and continue to whisk for another minute or so.
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. Serve with thick slices of fresh crusty bread. You can also make a pot of pasta, quinoa, or other whole grains to eat with it. Yes, you can also throw the starch into the pot of soup. I keep them separate because I don't like to overcook rice or noodles. Sometimes I put a pound of tofu into the soup. Feel free to toss any complementary leftovers onto the pot!
It's Friday, so we are drinking a glass of wine with dinner. Bon Appetit!
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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
Mince a whole clove of fresh garlic and toss it in too, if you have one.
4 large eggs
Directions:
1. Pour the water into a big soup pot, add the chicken bouillon cubes.
2. Toss in the sliced and diced fresh asparagus, onion, celery, carrot, parsnip.
3. Add the rest of the ingredients and spices.
4. Bring to a boil, cover and simmer until the vegetables are tender, about 12-15 minutes. I turn the heat off.
5. Whisk the raw eggs into the hot soup, which should cook the eggs.
6. Turn the flame back on if needed, and continue to whisk for another minute or so.
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. Serve with thick slices of fresh crusty bread. You can also make a pot of pasta, quinoa, or other whole grains to eat with it. Yes, you can also throw the starch into the pot of soup. I keep them separate because I don't like to overcook rice or noodles. Sometimes I put a pound of tofu into the soup. Feel free to toss any complementary leftovers onto the pot!
It's Friday, so we are drinking a glass of wine with dinner. Bon Appetit!
You may also enjoy:
Save Money At The Supermarket - 9 Tips
Greenmakets, Community Gardens And CSA's
How To Make Laduree Macaroons ... A La Paris
Ale To The Chief: The White House Beer Recipe
It looks great! We love home-made soups, specially me and my two girls.
ReplyDeleteThanks for sharing! :)
You are welcome!
ReplyDelete