Friday, April 25, 2014

Recipe: Spicy Egg Drop soup

It's that sniffly time of year where allergies run rampant.  Nothing warms me up better than a cup of hot broth (did I mention it's home made?). Even still, nothing clears my head better than adding a little spice to mix.

1/2 to 1 whole jalapeño, seeds and veins removed, minced
1 carrot, grated
1 celery stalk, minced (preferably a central stalk that has a lot of leaves. They add a lot of flavor to the soup.
1 minced garlic clove
Kosher salt and course brought pepper to taste
Olive oil
3 eggs, beaten
3 cups broth (I used home made turkey stock)

Prep your vegetables while heating a soup pot on medium heat. Coat pan with olive oil and add vegetables, cook until softened. 

Add broth and bring to a boil, then reduce to a low heat. At this point you can add egg noodles directly or bring those to a boil in a separate pot and add later.  The husband isn't a fan of egg noodles. If you are omitting a carb option you can now turn your attention to the eggs.

Take your whisked eggs and gradually poor into the warm broth, whisking the broth with your other hand. They will look like tiny little egg ribbons and cook quickly. 

Pour over warm noodles or rice, or dish into a bowl and serve. The jalapeño gives the broth a nice spicey kick to clear out your sinuses. 

No comments:

Post a Comment