Egg Drop Soup with Vegetable Stock
This is a nutritious soup, warming dish. The actual soup recipe itself is very quick, it is only the stock that takes time so make it in advance if you would like. You could always double the batch of stock and freeze some for a later date. Serve with prawn crackers, if you would like, or add some soy sauce or sesame seed oil over the top for a little extra flavour. Minus the noodles (and perhaps egg or butter), everything can be homegrown – making us feel proud!
For the vegetable stock: – 1 large onion – Butter, to sauté – 2 medium sized carrots – 1 garlic clove – A few sprigs of parsley – 1 litre of boiling water
For the soup: – 400g wholewheat noodles – 1 egg – 100g peas – 100g sweetcorn
- Either grate by hand or food process the onion, carrot, garlic and parsley.
- In a large frying pan, place the vegetables in the butter. Sauté, stirring from time to time for about 5 minutes until the vegetables have softened.
- Add the boiling water and bring the mixture back to the boil before allowing to simmer, uncovered for about ten minutes. Take off the heat. Push the vegetables through a sieve to strain. Use the liquid or freeze straight away.
- To make the soup: put the stock into a large pan and bring to the boil along with the noodles, peas and sweetcorn. Turn the flame down to a low heat and allow to simmer for about 10 minutes or until cooked. Add the egg and stir in. Leave to continue simmering for about five minutes.
- Serve hot ladled into bowls. I like to top mine with boiled kale too.