Egg Flower Soup

If you are looking for something light and delicious but easy to prepare, this is the choice for you. This soup makes a great appetizer, it goes well with a sandwich for lunch, and is even a great dish to serve someone in bed with a cold. There are abundant variations, as well, so you can make the soup as delicate or as hearty as your needs demand.

Left over and microwaved the next day in a mug, it makes an excellent alternative to coffee as a hot drink during your breaks at work.


Egg Flower Soup

Ingredients:
2 cups chicken or vegetable broth, consommé or boullion
1 fresh egg
¼ tsp dried parsley flakes

Preparation:
Break egg into measuring cup (with spout). Whisk egg thoroughly.

Bring parsley and broth to the boil on the stove. As the soup boils, whisk it vigorously with one hand while slowly pouring the egg into the boiling soup.

Turn off heat immediately (overcooking will make the egg bits rubbery) and serve.

Variations:
Add 1 tbsp grated carrot to boiling broth, cook for 5 minutes, then whisk in egg
Add 1 tbsp minced chicken to boiling broth, cook for 5 minutes, then whisk in egg
Add 1 tsp thinly sliced green onion tops to boiling broth, cook for 5 minutes, then whisk in egg
Add ¼ tsp garlic powder to boiling broth, cook for 5 minutes, then whisk in egg
Add ⅓ cup thinly sliced cabbage to boiling broth, cook for 5 minutes, then whisk in egg
Add ¼ cup fresh bean sprouts to boiling broth, cook for 5 minutes, then whisk in egg

Garnish:
Pinch of onion sprouts
Sliced fresh green onion tops
Chopped parsley or other herb
Carrot curls
Cheese curls
Small dollop of plain yoghurt
Float a thin slice of avocado on top


Photo by noonch, Flickr