Sunday, July 26, 2009

easy to do spicy egg drop soup

No cans today. And this is what I decided to do for lunch. JW opted for plain old scrambled eggs for lunch.

1 large stalk celery with leaves washed and diced
1/2 large onion washed and diced
1 carrot washed and diced small. (optional)
2-3 large fresh mushrooms cleaned and sliced thin (optional)
1/2 tsp minced garlic
1/2 tsp white pepper
1/2 tsp ground chili powder
1 egg, beaten.

In a 1 qt pot cook vegetables until tender, about a half hour or so. Add sea salt to taste.
take beaten egg and gently pour it into the soup, swirling it with a spoon. the egg mixture should turn into long thin ribbons. once that happens, the soup is done. Take it off the stove. Cool. Enjoy.

1 comment:

  1. The egg drop soup was an epic pass. It was flavorful but light, had a beautiful golden look. It also made enough for lunch tomorrow. I'm interested in knowing how it'll taste after its been in the fridge overnight.
    It goes to show that soup does not have to be hard, nor does it have to be expensive and it can be very paleo friendly.


Be polite.